Leftover Chili Stuffed Peppers are a delicious way to use up extra chili. This quick and easy dinner is ready to eat in 20 minutes, requires minimal prep work, and clean-up is fast, too!
I’ve taken a slight break from my Instant Pot obsession to bring you this easy recipe for baked stuffed peppers. Well technically, it’s really more of a semi break. See, these chili stuffed peppers are filled with leftovers from Instant Pot chili, but you can use any chili recipe for this!
We had tons of chili left over after I made two batches of Mom’s Best Instant Pot Chili last week. Seriously. We also had several bell peppers that were taking up valuable fridge space. So, why not combine the leftover chili with the bell peppers and create a whole new dinner?! Brilliant, right?!
Actually, making stuffed peppers with leftover chili was actually my oldest baby’s idea. She gets all of the credit for this recipe, although I definitely helped!
The best thing about this chili stuffed pepper recipe is that it’s super fast and easy to make. All you really have to do is cut up the peppers and fill the cavities with the leftover chili. Then, you just bake them in the oven, top them with some shredded cheese, and that’s it!
You can also top these stuffed peppers with your favorite chili toppings — sour cream, avocado slices, guacamole. The sky’s the limit!
We like our stuffed peppers with a firmer texture. I have not-so-fond memories of eating mushy boiled stuffed peppers as a kid, so I always bake my stuffed peppers until they’re just slightly soft. If you want an even firmer texture, you can reheat the chili before stuffing the peppers and bake them for about 15 minutes.
Personally, I like to keep clean-up as easy as possible, so I bake the peppers on a foil-lined sheet pan. Easy peasy, right? Of course, you can also bake them in a casserole dish. Whatever works!
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How to Make Leftover Chili Stuffed Peppers
Leftover Chili Stuffed Peppers
Ingredients
- 1 tablespoon olive oil
- 2 medium bell peppers, washed, seeded and sliced in half
- 1/2 teaspoon sea salt
- 2 cups leftover chili
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 400 degrees
- Line a baking sheet with foil, and spread olive oil over foil
- Sprinkle the insides of the peppers with sea salt, and place cut side up on baking sheet. I like to rub a little of the olive oil on the bottoms and cut sides of peppers
- Spoon chili into the peppers, and bake for 15 minutes
- Top with shredded cheese, and bake for additional 5 minutes or until cheese is melted and chili is heated through
Notes
Nutrition
These leftover chili stuffed peppers were a huge it with my family. I hope you enjoy them as much as we did!
Happy Cooking,
Shared at Weekend Potluck
SHELLI says
This was absolutely delicious! It is amazing what a different flavor the bell pepper gives the dish. Thanks so much for this fabulous idea. I will remember this next time I have leftover chili! ♥️
Dee says
So glad you liked it, Shelli. Thanks a bunch!
Miz Helen says
This is a fantastic Leftover recipe that I will be trying with the next leftover chili! Thanks so much for sharing your post with us at Full Plate Thursday. Have a great week and come back soon!
Miz Helen
Krista says
What a great way to use leftover chili!
Jacque Hastert says
What a great way to use up leftover chili. This is genius!
Megan says
Oh man, I love this idea! I can’t wait to use it the next time we have leftover chili!
Dee says
Thanks, Megan. It’s so easy to make stuffed peppers this way! 🙂
Ashlyn says
This is such a great idea! We always have so much leftover whenever we have chili is this is such a delicious way to reinvent it!
Anna @ Crunchy Creamy Sweet says
What a great idea for leftover chili! My Hubby will love this!
Jen says
This is such a great idea! Gives us another option for leftovers.
Amanda says
Such a fun way to use up leftovers!!