Leftover Cheesy Chili Stuffed Peppers
This chili stuffed peppers recipe features your favorite chili stuffed into fresh bell peppers, and topped with bubbling melted cheese. This great recipe transforms leftovers into something fresh, flavorful, and satisfying. Plus, it’s an easy recipe that comes together quickly—perfect for busy nights when you need something hearty without the hassle!
Servings: 9 pepper halves
Ingredients
- 4-5 bell peppers any color, cut in half and seeds removed
- 2 ½-3 cups leftover chili
- 1 ½ cups shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cut bell peppers in half lengthwise and remove seeds. Place pepper halves in a baking dish, cut side up.
- Spoon about ¼ cup of chili into each pepper half. Sprinkle shredded cheddar cheese evenly over the tops.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, or until cheese is melted and bubbly.
- Let cool slightly before serving. Garnish with parsley and enjoy!
Notes
- 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.
Nutrition
Calories: 122kcal | Carbohydrates: 7g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 274mg | Potassium: 230mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1941IU | Vitamin C: 68mg | Calcium: 150mg | Iron: 1mg