Leftover Cheesy Chili Stuffed Peppers

Why You’ll Love These Leftover Chili Stuffed Peppers

Y’all, we’ve all had that extra chili sitting in the fridge, waiting for a second life. This chili stuffed pepper recipe is the best thing to give it a makeover. The combination of hearty chili, tender bell peppers, and melty cheese makes every bite comforting and full of flavor.

What makes this dish even better? It’s completely customizable to whatever you have on hand. Use any color of bell pepper, vegetarian chili for a plant-based option, or go bold with ground meat and some cayenne pepper, chili powder, or red pepper flakes for heat. If you’re looking for another way to repurpose leftovers, try my smoked pulled pork chili—it’s smoky, rich, and just as easy to throw together.

Love stuffed peppers? My philly cheesesteak stuffed peppers and low carb pizza stuffed peppers are two other must-try variations!

Ingredients You’ll Need

Here’s a quick rundown of the key ingredients for these chili stuffed peppers! Be sure to check the recipe card below for the full recipe and exact measurements.

• Green peppers or red bell peppers: The perfect edible bowls that add both color and a subtle sweetness.
• Leftover chili: Use your favorite chili recipe for your leftover chili. Whether it’s vegetarian chili or a classic beef-based version, this is the star of the show.
• Shredded cheddar cheese: Melts beautifully over the filling, giving you that melty cheese finish. Feel free to swap in a dairy-free alternative.

How to Make Chili Stuffed Peppers

Step 1: Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper for easy cleanup. Slice the bell peppers in half lengthwise and remove the seeds. Place peppers cut side up in a casserole dish or baking dish.

Step 2: Spoon about ¼ cup of chili into each pepper half, making sure to pack it in well. Sprinkle shredded cheddar cheese evenly over the tops of the peppers.

Step 3: Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.

Step 4: Let your delicious stuffed peppers cool slightly before serving. Garnish with green onions or parsley and enjoy.

Recipe Tips

• Want softer peppers? Blanch them for 2-3 minutes before stuffing.
• Like it spicy? Add in jalapeño peppers, red pepper flakes, or a little bit of cayenne pepper to kick up the heat.
• Need a dairy-free swap? Check out my healthier chile relleno casserole for cheesy alternatives.
• Making extras? These freeze beautifully for an easy lunch later.

Recipe Variations

• Add white rice or brown rice to make it even more filling.
• Add taco seasoning and top with salsa.
• To make this a breakfast dish, crack an egg on top before baking.

Serving Suggestions

These stuffed peppers pair perfectly with:

• Cornbread or garlic bread – Try my keto “cheesy” garlic herb biscuits or cheesy pull apart garlic bread for a warm, fluffy side.
• A simple salad – Try my garden fresh cucumber tomato salad to keep your meal light and balanced.
• Avocado slices or sour cream – Adds a creamy contrast to the chili’s spice.

Storage and Meal Prep

Refrigerate: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes.

Freeze: Wrap each stuffed pepper in parchment paper, then place in a freezer-safe bag. Bake from frozen at 375°F for 25-30 minutes.

Meal Prep: Assemble ahead of time and refrigerate for up to 24 hours before baking.