Chili-Stuffed Peppers

chili stuffed peppers
Photo: Justin Walker
Prep Time:
30 mins
Total Time:
1 hrs 20 mins

Roasted peppers are filled with a hearty mixture of rice and beef chili, then baked in a pool of harissa-laced tomato sauce. Finish the tops with a simple parsley salad for a pop of color and freshness.


  • 4 medium bell peppers

  • 2 cups Easy Beef Chili

  • 1 ½ cups cooked white rice

  • 1 large egg, lightly beaten

  • 1 cup tomato sauce (from an 8-ounce can)

  • ½ cup low-sodium chicken broth

  • 1 tablespoon harissa paste

  • 1 teaspoon extra-virgin olive oil, plus more for drizzling

  • 1 cup loosely packed flat-leaf parsley leaves

  • 1 teaspoon fresh lemon juice


  1. Preheat oven to 400 degrees. Place peppers directly over a gas flame (or under the broiler); cook, turning occasionally, until charred, about 8 minutes. Transfer to a bowl, cover with plastic wrap, and let steam about 15 minutes. Rub off charred skins. Cut 1/2 inch off top of each pepper; remove ribs and seeds.

  2. In a bowl, stir together chili, rice, and egg. In a separate bowl, stir together tomato sauce, chicken broth, and harissa; pour into an 8-inch baking dish.

  3. Nestle peppers in dish; divide chili mixture among cavities. Drizzle with oil. Cover with parchment-lined foil; bake until sauce bubbles, 40 to 45 minutes.

  4. Toss parsley with lemon juice and 1 teaspoon oil. Sprinkle some of the parsley mixture on peppers; serve the rest as a salad.

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