This delicious Chili Stuffed Peppers recipe with cheesy black bean chili stuffed in bell peppers makes an easy meal! This recipe includes great make-ahead and freezer-friendly tips to make this dish even easier for busy weeknights!
Preheat oven to 400ºF. Half peppers lengthwise and remove the seeds and membranes. Arrange in a baking dish and set aside.
Prepare Weeknight Black Bean Chili recipe and fill each pepper half with chili. Bake stuffed peppers until the peppers are just fork tender, about 20 minutes.Remove the pan from the oven and top each pepper with cheeses. Return the pan to the oven and bake until the cheeses melt, about 5 more minutes.
Notes
Make-Ahead Instructions: Assemble stuffed peppers without baking or topping with cheese. Wrap tightly with plastic wrap and store in the refrigerator up to two days. To serve, remove from the refrigerator and bake according to recipe instructions. You may have to increase the baking time since the stuffed peppers will be cold.Freezer Instructions: Assemble stuffed peppers without baking or cheese topping. Wrap freezer pan tightly with plastic wrap and foil. Label well for contents and date prepared and freezer for up to three months. To serve, allow to thaw in the refrigerator overnight and then bake according to directions.