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Canola OilRecipes
By September 13, 2022November 1st, 2023No Comments

Spooky Chili Stuffed Peppers

With Mazola® Canola Oil

Serving Size Icon


6 Servings

Total Time Icon


1 Hour

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  • 1 tbsp of Mazola canola oil
  • 1 medium yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 lb. of lean ground beef
  • 2 ½ tbsp of chili powder
  • 2 tbsp of ground cumin
  • 2 tsp of dried oregano
  • 2 tbsp of sugar
  • 2 tbsp of tomato paste
  • 1 ½ tsp of salt
  • ½ tsp of black pepper
  • ¼ tsp of cayenne pepper
  • 1 ½ cups of beef broth
  • 1 (540 ml) can of diced tomatoes
  • 1 (549 ml) can of kidney beans, drained and rinsed
  • 1 (341 ml) can of corn, drained and rinsed
  • 1 (240 ml) can of tomato sauce
  • 6 peppers (green, yellow, red and orange)


  1. Heat canola oil in a large pot over medium high heat. Add diced onions and cook for 5 minutes until softened and transparent.
  2. Add minced garlic and cook for an additional minute until fragrant.
  3. Add ground beef and cook for 6-7 minutes, stirring and breaking apart the meat until browned.
  4. Add the chili powder, cumin, oregano, sugar, salt, pepper and cayenne and mix until well combined.
  5. Add the broth, diced tomatoes, drained beans, drained corn and tomato sauce and stir to combine.
  6. Bring to a low boil and reduce heat to medium low and gently simmer uncovered for 30-40 minutes, stirring occasionally.
  7. While the chilli is cooking, prepare your pepper bowls.
  8. Wash peppers and thoroughly dry. Carefully slice the face off the peppers, starting just above the stem and working from the stem to the bottom (approx. ⅓ of the pepper). Set aside and clean out the seeds and pith. Using a small paring knife or pumpkin carving tools, cut out various designs from the face of the pepper.
  9. Repeat with remaining peppers.
  10. Once your chilli has reduced and thickened, carefully spoon into your pepper bowls, place the face back on top and serve with your favourite garnishes.