Leftover chili stuffed peppers are delicious, flavorful, and the easiest way to make stuffed peppers, with only three ingredients and five minutes of prep.
- 3 large bell peppers
- 1 + 1/2 cups leftover chili, homemade or store-bought
- 1 cup Tex Mex cheese or Monterey Jack cheese, shredded and divided
- 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 1/2 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.
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
Keywords: chili stuffed peppers, leftover chili stuffed peppers, stuffed peppers with chili, how to make chili stuffed peppers