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For a super quick and delicious weeknight dinner, try these 3 Ingredient Chili Stuffed Peppers.
The freshness from the peppers, combined with the zesty chili and the gooey cheddar on top, makes this a dinner that will be on regular rotation.
Why I Think You’ll Love These Easy Chili Stuffed Peppers
- They will take about 30 minutes to get on the table.
- If you have leftover chili, this sweet pepper meal is a fantastic way to use it.
- This stuffed peppers with chili dinner can be another way to get more veggies into your diet in a fun way.
Groceries Needed To Make This 3-Ingredient Dinner
Chili – I have a few favorite brands, but for this recipe, I used this one. It’s delicious, hearty, and zesty. But if you have a favorite brand, use that one. I know some people feel a certain way about beans in chili, but I think having beans in chili make it more filling and helps to increase the protein content for the whole meal.
Peppers – Red, Orange, Yellow, or green, it doesn’t matter. Use what you have on hand, and whatever ones you like.
Cheddar – Sharp cheddar is the type of cheddar I use in pretty much every recipe. When you’re working with limited amounts of ingredients, the more flavor you can pack in from each ingredient is better. That said, as long as the cheese you use melts well, feel free to use it if you like the flavor.
Pantry Items: Salt, pepper, and garlic seasoning if you feel the chili needs to be adjusted.
**EAZYTIP: Salt, Pepper, Garlic powder, and Oil are not counted in the ingredient list because most home kitchens have these ingredients in their cupboards.
How to Make Peppers Stuffed With Chili
Step One: Preheat the oven and cut the peppers in half lengthwise. Clean out the seeds and ribs then place them in a baking dish and set aside for now.
Step Two: Fill the cavities of the peppers with the chili and top with the shredded cheese. Bake.
Step Three: After removing them from the oven, let them rest for 10 minutes before serving. Enjoy!
**** Check the bottom of this post for a printable recipe card that has all the exact ingredient amounts and directions to make this recipe perfect.
Variations To Make This Recipe Your Own
Extra Peppers: If you have extra peppers and not enough chili, don’t be afraid to finely chop up the extra peppers and add them in with the chili.
Onions: Adding some extra onions to the chili (after sauteing them) would not only bulk the portions but add even extra flavor.
Like things spicy? Add in a dash or however much you see fit of some dried chili flakes, sriracha, or tabasco sauce to the chili before you fill the peppers.
Rice: Add some cooked rice on the bottom of the peppers before you add the chili to add some extra bulk to the meal.
Cheese: Different cheeses you can use would be mozzarella, tex-mex, pepper jack, or even some American cheese slices in a pinch.
What Sides Can I Serve This Sweet Pepper Chili Dish With?
I would serve some cooked rice (I used a mixture of regular and wild), a nice buttery side of garlic toast, a dinner roll, or even use some 3 Ingredient Homemade Naan Bread to scoop up some of this delicious chili. Also, a vegetable side dish like sweet carrots or sweet peas would be delicious, or even a simple salad is great.
Storing these three-ingredient chili stuffed peppers is a breeze.
Cover them tightly in a container and they’ll stay great for up to 3-4 days.
I don’t recommend freezing them as the texture would be quite different in the peppers when you thaw them.
To reheat, try the microwave for a minute or two (depending on the strength of your appliance), or even give them a few minutes in the air fryer or a toaster oven.
You could reheat them in the oven by putting them in a dish, adding a few tablespoons of water, and covering them with foil. Five minutes before removing them from the oven, remove the foil and add a bit more cheddar on top.
Absolutely. It doesn’t have to be a beef chili. Try using turkey, chicken, or even a vegetarian chili to stuff the chili peppers with.
Well, you can stuff the peppers with a type of Boston brown beans, or even make your own quick 3 Ingredient Chili.
Did You Make This Recipe?
I’d love to hear what you thought about it by leaving a comment and a star rating below! If you have any questions about the recipe, please ask them below or feel free to send me an email at [email protected]. Have a fantastic day!
- 2 Sweet Peppers, washed and dried.
- 1 Can Chili (15 ounces), your favorite brand.
- 1 cup Cheddar, sharp, shredded
- 1/4 cup water
- Preheat the oven to 375 degrees Fahrenheit
- Slice open the sweet peppers lengthwise. Remove the seeds and ribs. Place them cut side up in a baking dish.
- Evenly divide the chili between the four peppers by spooning the chili into the pepper cavities.
- Top with shredded cheddar and cover with foil.
- Bake for 25 minutes or until the peppers are heated through. Remove the foil in the last five minutes so the cheese is nicely melted on top. (see notes).
- Remove from the oven and let the dish sit for 10 minutes before serving.
25 minutes was enough time for the peppers to become heated through and soften a bit. I prefer the peppers to be a bit firm still but you should add extra time in the oven if you prefer the peppers to be very soft.
Amount Per Serving Calories 281Total Fat 19gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 7gCholesterol 56mgSodium 695mgCarbohydrates 12gFiber 1gSugar 4gProtein 17g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.