Chili Stuffed Peppers
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If you’re looking for a way to use up leftover chili, or just want a downright delicious dinner, try these chili-stuffed peppers. Roasted bell peppers are filled with a hearty, flavorful chili and then topped with bubbling, melted cheese to seal the deal. It’s a super-easy, delicious way to mix things up!
These chili stuffed peppers are one of my favorite ways to give leftover chili a second life. Bell peppers become edible bowls for a hearty chili filling, topped with plenty of melted cheese for an easy dinner that feels completely different from the original meal.
What I love most about this recipe is how flexible it is. Every batch turns out a little differently depending on the chili you use, whether it’s a classic beef chili, turkey chili, vegetarian chili, or one of your favorite chili recipes. It’s a simple way to reinvent leftovers without much extra work.
All you need are firm bell peppers, leftover chili, and a generous handful of cheese. After a quick bake in the oven, the peppers become tender, the filling is hot and bubbly, and the cheese melts into a golden topping that’s hard to resist.
Which chili to use for chili stuffed peppers
This recipe is so versatile and will taste great with any chili you decide to make! It works with vegetarian chili, or protein chili such as beef, chicken, or turkey based chilis. So whip up a batch of your favorite chili recipe. Here are some that we love:
What to serve with chili stuffed peppers
Serve the chili stuffed peppers beside some Mexican rice and quinoa cornbread muffins with a dollop of sour cream. Then round out the meal with corn salsa and a cucumber salad. Or try this grilled corn salad or a spring mix salad for some added veggies.
Chili Stuffed Peppers Recipe
Ingredients
- 1 batch of chili. Try paleo chili, Irish chili, BBQ chicken chili, or black bean and corn chili
- 6 large bell peppers
- ¼ cup EACH: shredded cheddar and mozzarella cheese (optional)
Instructions
- Start by making your choice of chili recipe. If you have leftover chili, this is a great recipe to use it up!1 batch of chili. Try paleo chili, Irish chili, BBQ chicken chili, or black bean and corn chili
- Preheat your oven to 400 degrees Fahrenheit. Carefully cut the tops off of the bell peppers and remove the seeds and membranes inside. Fill the peppers with the chili, all the way to the top. If you're using the cheese, sprinkle the cheese on top.6 large bell peppers, ¼ cup EACH: shredded cheddar and mozzarella cheese
- Place the chili stuffed peppers in a baking dish and pop them into your oven. Let the peppers roast for about 30 minutes, or until the chili is bubbling and hot and the peppers have softened.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Just happened to have leftover chili and green peppers in the fridge, cooking tonight
Great recipe! I was looking for a recipe for my left over Turkey Chili 🌶 and came to your site. I just happened to buy peppers this past week and so I made stuffed peppers with the leftover chili! ❤️ It’s a keeper!
Thank you!
KC
Can I use leftover chili straight from the fridge or do I need to warm it first? Thanks
Straight from the fridge will work!
Yummy
Hello Kristen ! I prepare stuffed peppers but on different way ! This is nice and creative change and I like it very much ! Thank you !
I’m curious about how you prepare yours? Always great to try new cooking methods!
I’m with you. Stuff those peppers with chilli and top with TONS of cheese. I don’t do paleo, keto or and other diet, so these are perfect for me as is! Great recipe and your photos look awesome!
Everything is better with cheese!!