Chili Mac Jack’s – Halloween Stuffed Peppers

I first saw this on a Halloween episode of Trisha’s Southern Kitchen and thought it was the cutest thing ever! I used it as an excuse to call an impromptu “spooky bonfire night” to enjoy the fall weather and try out some spooky new treats! I thought the original filling could have used a little more love, so instead I swapped in my go-to Chill Mac recipe, and it did not disappoint!

Ingredients

About 10 Orange Bell Peppers
1 lb. Ground Beef
1 onion, diced
3 cloves garlic, minced
1 14.5 oz. can Petite Diced tomatoes
1 14.5 oz. can chili beans, undrained
Chili Seasoning (packet or homemade)
1 cup Milk (or water)
1 cup tomato sauce
1 cup small macaroni noodles
8 oz. Sharp Cheddar Cheese, freshly grated
Salt and Pepper

Instructions

Prepare the Bell Peppers: Slice off the tops of the peppers to create a lid. Remove any seeds from the insides and tops of the peppers. Find the front-facing side of each pepper based on how it sits standing upright. Using a small paring knife, make small jack-o-lantern faces in the front of each pepper. If they don’t stand upright, carefully trim the bottoms so they sit evenly; being careful not to cut a hole in the bottom of the peppers. Place prepared peppers on a foiled lined baking sheet until ready to fill.
Make the Chili Mac: Brown ground beef in a skillet. Drain the grease. Add onions, garlic and continue cooking until translucent.
Add remaining ingredients through noodles. Stir and bring to a boil, reduce to a medium simmer, and cook 1-2 minutes less than the recommended pasta cooking time; careful not to overcook as they will continue cooking in the oven.
Once noodles are mostly tender, add in cheese little by little until sauce thickens. Remove from heat.
Fill the prepared peppers to the top with the chili mac mixture. Leave the tops on the side, and cook until peppers are tender, about 30 minutes.