Introduction

Smoky Chili Stuffed Peppers are a comforting and flavorful way to enjoy leftover chili. Roasted bell peppers filled with hearty chili and melted cheddar cheese make for a satisfying meal that’s easy to prepare and perfect for any night of the week.

A single stuffed red bell pepper cut in half, filled with layers starting from the bottom with melted white cheese, followed by cooked ground meat with a rich reddish sauce, topped with dollops of white sour cream and sprinkled green chopped scallions and cilantro, along with bits of crushed yellow tortilla chips adding texture. The pepper is placed on a white bowl with a few scattered beige beans, extra scallions, and crushed chips around it. Several whole yellow tortilla chips stand upright in the background to the side, and a golden fork is partially visible on the right edge, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bell peppers, sliced in half and seeds removed
Kosher salt and pepper
Olive oil spray
2 to 3 cups leftover chili
¾ cup freshly grated cheddar cheese
Sour cream, for serving
Green onions, for serving
Tortilla chips, for serving
Cilantro, for serving

Instructions

Step 1: Preheat the oven to 425 degrees F. Slice the peppers in half lengthwise and place them on a baking sheet. Spray with olive oil and season all over with salt and pepper.
Step 2: Roast the peppers for 10 to 15 minutes until they begin to soften.
Step 3: Remove the baking sheet and stuff each pepper half with approximately ⅓ cup of leftover chili, filling them up to the top.
Step 4: Sprinkle cheddar cheese evenly over each stuffed pepper. Return the pan to the oven and bake for 8 to 10 minutes, or until the cheese is melted and bubbly.
Step 5: Serve the stuffed peppers immediately topped with sour cream, green onions, tortilla chips, and cilantro.

Tips & Variations

For extra smoky flavor, add a pinch of smoked paprika to the chili before stuffing the peppers.
Use a mix of cheddar and Monterey Jack cheese for a creamier texture.
Try using poblano or Anaheim peppers for a different heat level and flavor.
If you don’t have leftover chili, a simple homemade chili or even a chili from a can works well.

Storage

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350 degrees F until warmed through to maintain the roasted pepper texture and melted cheese.

How to Serve

The image shows six bell pepper halves, three yellow and three red, each filled with a mix of cooked ground meat, beans, diced tomatoes, and onions. The stuffed peppers are arranged inside a white baking dish on a white marbled surface. The filling has a textured, slightly chunky look, with the brown meat mixed with reddish tomatoes and light brown beans, sitting slightly above the edges of the pepper halves. There are small pieces of filling scattered around the peppers inside the dish, adding a rustic, homemade feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chili instead of leftover chili?

Yes! Freshly made chili works perfectly. Just make sure it’s thick enough to hold inside the peppers without being too runny.

What can I use instead of cheddar cheese?

Monterey Jack, pepper jack, or a Mexican cheese blend all melt well and add different flavors if you want to switch things up.

Smoky Chili Stuffed Peppers Recipe

Print Recipe

★★★★★

4.5 from 371 reviews

These Smoky Chili Stuffed Peppers are a flavorful and comforting dish featuring roasted bell peppers filled with hearty leftover chili, topped with melted cheddar cheese and served with sour cream, green onions, tortilla chips, and fresh cilantro. Perfect for a quick weeknight dinner or a satisfying meal to use up chili leftovers with a smoky twist.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 8 stuffed pepper halves (serves 4) 1x
Category: Main Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

4 bell peppers, sliced in half lengthwise and seeds removed
Kosher salt, to taste
Black pepper, to taste
Olive oil spray
2 to 3 cups leftover chili
¾ cup freshly grated cheddar cheese

For Serving

Sour cream
Green onions, chopped
Tortilla chips
Fresh cilantro leaves

Instructions

Preheat and prepare peppers: Preheat your oven to 425°F (220°C). Slice the bell peppers in half lengthwise and remove the seeds and membranes, then place them cut side up on a baking sheet. Spray the peppers evenly with olive oil spray, then season all over with kosher salt and black pepper.
Roast the peppers: Roast the peppers in the preheated oven for 10 to 15 minutes, until they begin to soften and slightly blister. This step enhances their smoky flavor and makes them tender enough for stuffing.
Stuff the peppers: Remove the baking sheet from the oven and carefully spoon about ⅓ cup of leftover chili into each pepper half. The amount may vary slightly depending on the size of the peppers, so try to select peppers that are fairly uniform for even cooking. Fill each pepper generously to the top.
Add cheese and bake: Sprinkle the tops of each stuffed pepper with freshly grated cheddar cheese. Return the baking sheet to the oven and bake for an additional 8 to 10 minutes until the cheese is melted, bubbly, and slightly golden.
Serve: Serve the smoky chili stuffed peppers immediately topped with a dollop of sour cream, chopped green onions, fresh cilantro leaves, and a side of tortilla chips for crunch. Enjoy this hearty and flavorful meal hot from the oven.

Notes

Select bell peppers that are similar in size to ensure even roasting and cooking times.
Leftover chili should be thick enough to hold its shape when stuffed; if too runny, simmer to reduce excess liquid before stuffing.
You can substitute cheddar cheese with other melting cheeses like Monterey Jack or pepper jack for a spicy twist.
For a vegetarian version, use vegetarian chili or a bean-based chili.
To make this dish gluten free, just ensure the chili and tortilla chips do not contain gluten-containing ingredients.

Keywords: chili stuffed peppers, stuffed bell peppers, leftover chili recipe, baked stuffed peppers, cheesy chili peppers