Chili stuffed peppers are the easiest way to make stuffed peppers. They are delicious, flavorful, and so good. With only three ingredients and five minutes of prep time, you might never make stuffed peppers any other way! Fresh, vibrant peppers are stuffed with leftover chili and shredded cheese, and baked until melty and gooey. That's all it takes to make and serve this family favorite for dinner, or meal prep for an easy lunch.
Why You'll Love Chili Stuffed Peppers
- Easy to make with 3 ingredients. Making these leftover chili stuffed peppers is pretty straightforward. You'll prep the peppers, stuff them with chili and cheese, bake, and top with more cheese. Seriously, you just need 3 ingredients for these.
- They're super fast. This recipe is great for busy cooks. Even though it will take about 45 minutes to bake the stuffed peppers, you can spend that time doing something else. These chili stuffed peppers only require just five minutes of active prep time.
- It's the best way to use leftover chili. Getting creative with leftovers is the best way to ensure they get eaten. These chili stuffed peppers can transform leftover chili into something new and exciting. What's not to love about that? Make it meaty with Slow Cooker Beef Chili or One Pot Chili, or vegetarian with Vegetarian Chili.
Ingredients and Substitutions
To make easy chili stuffed peppers, you will need the following ingredients (full quantities in the recipe card below):
- bell peppers - Look for peppers that are large and round and easy to stuff. Feel free to use any color that you want.
- leftover chili - this is a great recipe to use up any leftover chili like Slow Cooker Beef Chili or with Vegetarian Chili.
- cheese - I used shredded Tex Mex cheese blend, but any melty cheese will work. Try Monterey Jack cheese, cheddar cheese, or mozzarella.
You will also need a 9x13-inch casserole pan and aluminum foil.
How to Make the Best Chili Stuffed Peppers
- Make the filling. Place leftover chili in a medium mixing bowl and add ½ cup cheese. Stir to combine.
- Stuff the peppers. Cut the bell peppers in halves. Remove and discard the seeds. Fill up each pepper with chili filling.
- Bake. Place the stuffed peppers in a 9x13-inch casserole pan or large baking pan. Cover the casserole dish with aluminum foil and bake in a 375F preheated oven for 40 minutes.
- Add cheese. Remove from the oven and sprinkle 1-2 tablespoons of shredded cheese on top of each stuffed pepper. Continue baking (uncovered) for 5-7 minutes until the cheese is melted.
- Serve. Let the stuffed peppers rest for 5 minutes before serving.
Storing and Reheating
- How to store: Keep leftover chili stuffed peppers in an airtight container. They will keep as long as your chili is fresh. For example, fresh beef chili will last for 3-4 days. So if you used 3-day old chili, your chili stuffed peppers would only last for 1 day.
- How to reheat: Reheat chili stuffed peppers in a 375F preheated oven for 20-30 minutes. To speed up cooking, cut the stuffed pepper open (either in halves or quarters). You can also reheat it in the air fryer at 350F for 10 minutes.
More Stuffed Peppers
- 10 Best Stuffed Peppers Recipes
- Ground Beef Stuffed Peppers
- Parmesan Chicken Stuffed Peppers
- Vegan Stuffed Bell Peppers
- Leftover Turkey Stuffed Peppers
- Mexican Stuffed Peppers
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, Tiktok, and Facebook for more recipe updates.
Recipe
Chili Stuffed Peppers
- Total Time: 50 minutes
- Yield: 6 servings
Description
Leftover chili stuffed peppers are delicious, flavorful, and the easiest way to make stuffed peppers, with only three ingredients and five minutes of prep.
Ingredients
- 3 large bell peppers
- 1 + ½ cups leftover chili, homemade or store-bought
- 1 cup Tex Mex cheese or Monterey Jack cheese, shredded and divided
Instructions
- Preheat the oven to 375F.
- Cut the bell peppers in halves. Remove and discard the seeds.
- Place leftover chili in a medium mixing bowl and add ½ cup cheese. Stir to combine. Fill up each pepper with chili filling.
- Place the stuffed peppers in a 9x13-inch casserole pan or large baking pan. Cover the casserole dish with aluminum foil and bake in the preheated oven for 40 minutes.
- Remove from the oven and sprinkle 1-2 tablespoons of shredded cheese on top of each stuffed pepper. Continue baking (uncovered) for 5-7 minutes until the cheese is melted.
- Let the stuffed peppers rest for 5 minutes before serving.
Notes
How to store: Keep leftover chili stuffed peppers in an airtight container. They will keep as long as your chili is fresh. For example, fresh beef chili will last for 3-4 days. So if you used 3-day old chili, your chili stuffed peppers would only last for 1 day.
How to reheat: Reheat chili stuffed peppers in a 375F preheated oven for 20-30 minutes. To speed up cooking, cut the stuffed pepper open (either in halves or quarters). You can also reheat it in the air fryer at 350F for 10 minutes.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Comments
No Comments