Stuffed Pepper Chili Recipe

Why This Chili Works for Low‑Carb Comfort Dinner

Combining the flavors of stuffed peppers with the ease of chili, this recipe delivers a satisfying, low‑carb, one‑pot meal that’s healthy and warming. Here’s why it stands out:

• Low-carb friendly—skips rice or breadcrumbs, using peppers themselves as flavorful vessels

• One-pot simplicity—minimal dishes and maximum flavor

• Versatile and adaptable—adjust spice, use different bell pepper colors, or tailor to dietary preferences

• Excellent for meal prep, freezing, and feeding a family with minimal fuss

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Featured Image Prompt

A warm, inviting pot of stuffed pepper chili with vibrant red and green bell pepper chunks, ground beef, tomato base, and bubbly melted cheese on top. Garnished with fresh parsley or cilantro, with a large spoon resting inside and rustic napkins nearby. Cozy and wholesome, capturing the essence of a comforting dinner.

Alt Text (for accessibility & image SEO):
Pot of stuffed pepper chili featuring diced bell peppers, ground beef, and melted cheese in a one-pot meal.

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Ingredients

(Serves 6)

Main Components

• 2 tablespoons olive oil

• 1 pound lean ground beef (or turkey)

• 1 large onion, diced

• 3 cloves garlic, minced

• 3 bell peppers (red, green, or yellow), chopped into bite-sized pieces

• 1 can (14 oz) diced tomatoes

• 1 can (8 oz) tomato sauce

• 1 cup beef or vegetable broth (low sodium)

Seasonings

• 2 teaspoons chili powder

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika

• ½ teaspoon dried oregano

• Salt & freshly ground black pepper, to taste

• ¼ teaspoon red pepper flakes (optional, for heat)

Garnishes (Optional)

• Shredded cheddar or Monterey Jack cheese

• Fresh parsley or cilantro

• Dollop of sour cream or Greek yogurt

• Sliced green onions

• Crushed pork-free tortilla chips for crunch

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Step-by-Step Instructions

Step 1: Brown the Beef and Sauté Veggies

• Heat olive oil in a large pot or Dutch oven over medium-high heat.

• Add ground beef, breaking it apart, until nearly cooked through. Drain excess fat if needed.

• Add onion and garlic, cooking until fragrant and translucent, about 3 minutes.

Step 2: Add Peppers and Seasonings

• Stir in chopped bell peppers; cook until slightly tender, about 3–4 minutes.

• Add chili powder, cumin, smoked paprika, oregano, salt, pepper, and red pepper flakes (if using). Stir to coat evenly.

Step 3: Build the Chili Base

• Pour in diced tomatoes, tomato sauce, and broth. Stir well to combine.

• Bring mixture to a gentle simmer.

Step 4: Simmer

• Simmer uncovered for 20–25 minutes, stirring occasionally, until peppers are tender and the chili thickens.

• Taste and adjust seasonings as needed.

Step 5: Serve and Garnish

• Ladle into bowls and top with cheese, sour cream, fresh herbs, green onions, and chips for crunch.

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Why This Recipe Shines

• Flavorful low-carb comfort—bell peppers replace grains for a lighter dish

• All-in-one cooking—easy prep and cleanup

• Flexible to customize—add heat, switch proteins, or go vegetarian with meatless crumbles

• Meal prep and freezer-friendly—makes hearty leftovers or make-ahead meals

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What to Serve with Stuffed Pepper Chili

• Warm keto cornbread or a side of roasted veggies

• Cauliflower rice or steamed greens for volume

• A side salad with cumin-lime dressing for bright contrast

• Warm tortillas (low-carb variant) for scooping

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Storage, Freezing & Make-Ahead Tips

• Refrigerate: Store in airtight container for up to 4 days; ingredients meld beautifully overnight.

• Freeze: Cool completely, portion into freezer-safe containers, store up to 3 months; thaw overnight before reheating.

• Reheat: Warm on stovetop; add splash of broth if too thick.

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Frequently Asked Questions (FAQs)

Is this recipe keto or low-carb?

Yes—skipping grains keeps it low in carbs, while bell peppers and spices add flavor and nutrition.

Can I use ground turkey or vegetarian options?

Absolutely—ground turkey, chicken, or plant-based crumbles work beautifully in this recipe.

What if I want it spicy?

Add more chili powder, diced jalapeños, or hot sauce to taste.

Can I add more vegetables?

Yes! Zucchini, cauliflower rice, or mushrooms can bulk it up with extra nutrition.

How do I make it vegetarian?

Use veggie broth and replace beef with plant-based ground meat or crumbled tofu/tempeh with the same seasonings.

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Nutritional Snapshot (approximate per serving, without toppings)

• Calories: 320

• Protein: 20g

• Carbs: 12g

• Fiber: 3g

• Fat: 18g

• Low-carb, gluten-free, pork-free, and alcohol-free

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Final Thoughts

This Stuffed Pepper Chili transforms classic comfort food into a low-carb, one-pot wonder. It’s warm, flavorful, nutritious, and perfect for cold evenings, meal prepping, or crowd-pleasing dinners. You’ll love the ease, satisfaction, and flexibility this recipe offers—without sacrificing taste or comfort.