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Chili Stuffed Bell Peppers with Melted Cheese

This recipe guides you through creating robust chili-stuffed bell peppers. A rich three-bean chili, enhanced with ground beef, spices, cocoa, and coffee, is generously spooned into vibrant red bell pepper halves. These are then baked until tender and topped with melted white cheese, offering a hearty and flavorful main course.
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Servings: 8 people
Course: lunch/dinner
Cuisine: American
Calories: 4400
Ingredients Equipment Method Notes

Ingredients
  

Main
  • Three Bean Chili
  • 1 large onion
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 teaspoons cayenne pepper
  • 2 tablespoons cocoa powder
  • 4-6 tomatoes diced or 2 cans diced tomatoes
  • 7 ounces tomato paste
  • 1 bell pepper chopped
  • 14 ounces can black beans drained and rinsed
  • 14 ounces can red kidney beans drained and rinsed
  • 14 ounces can white beans drained and rinsed
  • 6 cups water
  • 1/2 cup brewed coffee
  • salt and pepper to taste
  • cilantro as garnish optional
  • Chili Stuffed Bell Peppers
  • 8 red bell peppers
  • 8 slices of white cheese

Equipment

  • 1 Large Dutch Oven or Pot For simmering the chili
  • 1 Baking Dish Large enough for 8 bell pepper halves
  • 1 Chef's Knife For chopping vegetables
  • 1 Cutting Board
  • 1 Ladle or Large Spoon For stirring and stuffing

Method
 

  1. Preheat your oven to 375°F (190°C). Halve the red bell peppers lengthwise, remove seeds and membranes, and arrange them cut-side up in a large baking dish.
  2. In a large Dutch oven or pot, heat olive oil over medium-high heat. Add diced onion and chopped bell pepper, sautéing until softened, about 5-7 minutes.
  3. Add ground beef to the pot, breaking it up with a spoon. Cook until thoroughly browned, then drain any excess fat.
  4. Stir in minced garlic, paprika, cumin, cayenne pepper, and cocoa powder. Cook for 1 minute until fragrant.
  5. Add diced tomatoes, tomato paste, drained and rinsed black, kidney, and white beans, water, and brewed coffee. Season with salt and pepper to taste.
  6. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or longer for deeper flavor, stirring occasionally.
  7. Generously fill each prepared bell pepper half with the hot chili mixture.
  8. Pour about 1/2 cup of water into the bottom of the baking dish to create steam, helping the peppers tenderize.
  9. Bake for 25-35 minutes, or until the bell peppers are tender. Remove from oven, place a slice of white cheese on top of each stuffed pepper, and return to the oven.
  10. Continue baking for 5-10 minutes, or until the cheese is melted and bubbly. Garnish with fresh cilantro, if desired, and serve hot.

Notes

For a deeply flavored chili, ensure adequate caramelization of the onions and browning of the ground beef. The cocoa powder and coffee are crucial for adding a rich, complex depth to the chili; don't skip them. When preparing the bell peppers, ensure they are stable in the baking dish to prevent tipping and spillage during baking. For best presentation, select uniform red bell peppers. Consider using a sharp, aged cheddar or Monterey Jack for the cheese topping to add a bolder flavor profile that complements the chili. Garnish with fresh cilantro just before serving for a pop of color and freshness.