Sloppy Joe Stuffed Peppers

The first time I made these Sloppy Joe Stuffed Peppers, I knew I’d stumbled onto something special. My family, usually split between classic comfort foods, universally devoured them. My youngest, typically a picky eater, asked for seconds, praising the “cheesy meat boats.” My partner loved the nostalgic flavour of sloppy joes combined with the slightly healthier, satisfying vessel of a roasted bell pepper. It felt like a win-win: a fun, flavorful twist on two beloved dishes, merging the messy, savoury goodness of sloppy joes with the wholesome appeal of stuffed peppers. It wasn’t just dinner; it was an experience – colourful, comforting, and surprisingly easy to pull together on a busy weeknight. This recipe quickly became a staple in our rotation, perfect for when we crave something hearty, satisfying, and just a little bit different. It transforms simple ingredients into a show-stopping meal that feels both familiar and excitingly new.

Ingredients for Sloppy Joe Stuffed Peppers

Here’s what you’ll need to create this delicious fusion dish:

• 4 Large Bell Peppers: (Any color – red, yellow, orange are sweeter; green is more traditional pepper flavor). These act as the edible bowls for our filling. Choose peppers that are similar in size and can stand upright.
• 1 tbsp Olive Oil: For sautéing the aromatics and browning the meat.
• 1 lb Lean Ground Beef: (85/15 or 90/10 recommended). The heart of the sloppy joe mixture, providing rich flavour and protein.
• 1 Medium Yellow Onion: Finely chopped. Adds a foundational sweetness and aromatic depth to the filling.
• 1 Green Bell Pepper: Finely chopped (optional, but adds extra veggie goodness and classic sloppy joe flavour).
• 2 Cloves Garlic: Minced. Provides a pungent, aromatic kick that complements the beef and sauce.
• 1 cup Ketchup: The primary base for the classic sweet and tangy sloppy joe sauce.
• 1/4 cup Water or Beef Broth: Helps to create the right sauce consistency. Broth adds a bit more depth.
• 2 tbsp Brown Sugar: (Packed). Adds a touch of molasses-like sweetness to balance the acidity. Adjust to your preference.
• 1 tbsp Worcestershire Sauce: Provides umami depth and complexity to the sauce.
• 1 tbsp Yellow Mustard: Adds a tangy counterpoint to the sweetness of the ketchup and brown sugar.
• 1 tsp Chili Powder: For a mild warmth and smoky flavour (adjust to taste).
• 1/2 tsp Salt: Or to taste. Enhances all the flavours.
• 1/4 tsp Black Pepper: Freshly ground recommended for best flavour.
• 1 cup Shredded Cheddar Cheese: (Or a mix like Cheddar-Jack or Colby). For melting over the top, adding a creamy, cheesy finish. Divided use – some mixed in, some on top.
• Optional Garnish: Chopped fresh parsley or sliced green onions for freshness and colour.

Step-by-Step Instructions for Sloppy Joe Stuffed Peppers

Follow these steps carefully for perfectly cooked, flavour-packed peppers:

1. Preheat Oven & Prep Peppers: Preheat your oven to 375°F (190°C). Wash the bell peppers thoroughly. Slice them in half lengthwise, from stem to base. Remove the stems (or leave a small part for presentation, if desired), seeds, and white membranes. Arrange the pepper halves, cut-side up, in a 9×13 inch baking dish or on a baking sheet lined with parchment paper. You might want to lightly grease the dish.
2. Optional Pre-Bake (for Softer Peppers): If you prefer very tender peppers, you can pre-bake them. Add about 1/4 inch of water to the bottom of the baking dish (if using). Cover loosely with foil and bake for 15-20 minutes while you prepare the filling. This step helps ensure the peppers are fully cooked through without the filling becoming dry. If you like your peppers with a bit more bite (tender-crisp), you can skip this step.
3. Brown the Beef: While the peppers might be pre-baking (or if you skipped that step), heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spoon, until it’s nicely browned, about 5-7 minutes. Drain off any excess grease.
4. Sauté Aromatics: Push the browned beef to one side of the skillet. Add the chopped yellow onion and chopped green bell pepper (if using) to the empty side. Sauté for 4-5 minutes until the onions become translucent and the peppers soften slightly.
5. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Mix the vegetables and garlic thoroughly with the browned beef.
6. Create the Sloppy Joe Sauce: Reduce the heat to medium-low. Stir in the ketchup, water or beef broth, brown sugar, Worcestershire sauce, yellow mustard, chili powder, salt, and black pepper. Mix everything together until well combined.
7. Simmer the Filling: Bring the mixture to a gentle simmer. Let it cook, stirring occasionally, for about 10-15 minutes. This allows the flavours to meld and the sauce to thicken slightly. Taste and adjust seasonings if needed – more brown sugar for sweetness, more chili powder for heat, or a dash more Worcestershire for depth.
8. Incorporate Some Cheese (Optional): Turn off the heat. Stir in about half (1/2 cup) of the shredded cheddar cheese into the sloppy joe mixture. This adds extra creaminess and helps bind the filling.
9. Stuff the Peppers: Carefully remove the peppers from the oven if you pre-baked them (discard any water in the dish). Using a spoon, generously fill each bell pepper half with the prepared sloppy joe mixture. Mound it slightly, as it might settle a bit during baking. Make sure all pepper halves are filled evenly.
10. Top with Cheese: Sprinkle the remaining half (1/2 cup) of shredded cheddar cheese evenly over the top of the filling in each pepper half.
11. Bake the Stuffed Peppers: Place the baking dish or baking sheet with the stuffed peppers back into the preheated oven (375°F / 190°C). Bake uncovered for 20-30 minutes. The baking time will depend on whether you pre-baked the peppers and how tender you like them. The peppers should be tender when pierced with a fork, the filling should be hot and bubbly, and the cheese on top should be melted, golden, and delicious. If the cheese starts browning too quickly, you can loosely tent the dish with foil for the last 10 minutes.
12. Rest and Garnish: Once baked, carefully remove the peppers from the oven. Let them rest for 5-10 minutes before serving. This allows the filling to set slightly and makes them easier to handle. Garnish with chopped fresh parsley or sliced green onions, if desired, for a pop of colour and freshness.
13. Serve: Serve the Sloppy Joe Stuffed Peppers warm and enjoy!

Nutrition Facts (Approximate per Serving)

Nutritional information can vary based on specific ingredients used (like the fat content of the beef or the type of cheese). This is an estimate per stuffed pepper half, assuming the recipe yields 8 servings (4 peppers cut in half).

• Servings: 8 (1 pepper half per serving)
• Calories: Approximately 300-380 kcal per serving. A satisfying portion that balances protein, carbs, and fats.
• Protein: Approximately 18-22g. Primarily from the ground beef and cheese, crucial for satiety and muscle maintenance.
• Carbohydrates: Approximately 20-25g. Mainly from the bell peppers, ketchup, and brown sugar. Fiber content will vary based on pepper size.
• Fat: Approximately 15-20g. Comes from the ground beef, olive oil, and cheese. Using leaner beef can reduce this.
• Sodium: Approximately 600-800mg. Largely influenced by the ketchup, Worcestershire sauce, added salt, and cheese. Can be reduced by using low-sodium ketchup and controlling added salt.

Disclaimer: These values are estimates. For precise nutritional information, use a nutritional calculator with your specific ingredients.

Preparation and Cooking Time

Get ready for a flavour explosion without spending all day in the kitchen!

• Preparation Time: Approximately 20-25 minutes (chopping vegetables, browning beef, mixing sauce).
• Cooking Time: Approximately 35-50 minutes (including optional pre-baking of peppers and final baking time).
• Total Time: Approximately 55 minutes to 1 hour 15 minutes from start to finish, making it manageable for a weeknight meal or a weekend treat.

How to Serve Your Delicious Sloppy Joe Stuffed Peppers

These versatile stuffed peppers can be served in various ways. Here are some ideas:

• As a Main Course: They are hearty enough to stand alone as the star of the meal.
  • Serve one or two pepper halves per person, depending on appetite.
• With Simple Sides: Pair them with sides that complement the rich, savoury flavour.
  • Fluffy Rice: White or brown rice is great for soaking up any extra sauce.
  • Quinoa: A healthy, protein-packed grain option.
  • Cauliflower Rice: A fantastic low-carb alternative.
  • Cornbread: Classic pairing with sloppy joes, perfect for mopping up sauce.
  • Side Salad: A crisp green salad with a light vinaigrette offers a fresh contrast. Think mixed greens, cucumber, tomatoes, and a simple lemon or balsamic dressing.
  • Steamed or Roasted Vegetables: Broccoli, green beans, or asparagus add extra nutrients and colour.
  • Potato Wedges or Fries: Leans into the comfort food vibe. Sweet potato fries are also a great match.
• Garnishes: Elevate the presentation and add flavour layers.
  • A dollop of sour cream or plain Greek yogurt for a cool, tangy contrast.
  • Extra chopped fresh parsley or cilantro.
  • A sprinkle of red pepper flakes for extra heat.
  • Crushed tortilla chips or crispy fried onions for texture just before serving.
• For Gatherings: Arrange them neatly on a platter for potlucks or family dinners. They hold their shape well and look impressive.

Additional Tips for Perfect Sloppy Joe Stuffed Peppers

Unlock the full potential of this recipe with these handy tips:

1. Choose the Right Peppers: Look for large, firm bell peppers with relatively flat bottoms so they sit upright in the baking dish. Uniformity in size ensures even cooking. Any colour works, but remember red, yellow, and orange peppers are sweeter than green ones.
2. Control the Pepper Texture: If you like very soft peppers, pre-baking (or even briefly blanching them in boiling water for 3-5 minutes before stuffing) is key. If you prefer them tender-crisp with a slight bite, skip the pre-baking step or reduce the time.
3. Lean Mean Filling: Use lean ground beef (90/10 or even 93/7) to reduce excess grease. If using beef with higher fat content, be sure to drain the grease thoroughly after browning to prevent the filling from becoming oily.
4. Sauce Consistency is Key: Simmer the sloppy joe mixture until it thickens slightly. If it’s too thin, it can make the peppers watery. If it seems too thick, add a splash more water or beef broth. The consistency should be scoopable but not runny.
5. Flavour Adjustments: Taste the sloppy joe filling before stuffing the peppers. Adjust seasonings to your liking. Want it sweeter? Add a bit more brown sugar. Tangier? A splash of apple cider vinegar or extra mustard. Spicier? Increase the chili powder or add a pinch of cayenne pepper or red pepper flakes.
6. Cheese Choices: While cheddar is classic, feel free to experiment! Monterey Jack, Colby, Pepper Jack (for a kick), or even a smoked gouda can add different flavour dimensions. Using a block of cheese and shredding it yourself often results in better melting than pre-shredded varieties (which can contain anti-caking agents).
7. Make-Ahead Magic: You can prepare the sloppy joe filling a day or two in advance and store it in an airtight container in the refrigerator. You can also assemble the stuffed peppers completely (without baking) and refrigerate them for up to 24 hours. Just add a few extra minutes to the baking time if baking directly from cold.
8. Don’t Overcrowd the Pan: Give the peppers a little space in the baking dish or on the baking sheet. This allows hot air to circulate evenly, ensuring the peppers cook through properly and the tops get nicely browned and bubbly. If they are too close, they might steam rather than roast.

Frequently Asked Questions (FAQ) about Sloppy Joe Stuffed Peppers

Here are answers to some common questions about making this recipe:

1. Q: Can I use different ground meats besides beef?
   • A: Absolutely! Ground turkey or ground chicken are excellent leaner alternatives. Ground pork or even a plant-based ground substitute can also work well. Adjust seasonings as needed, as different meats have slightly different flavour profiles. Turkey and chicken might benefit from a little extra seasoning or a dash of smoked paprika.
2. Q: Can I make Sloppy Joe Stuffed Peppers ahead of time?
   • A: Yes, this recipe is great for making ahead. You can prepare the filling up to 2 days in advance and store it refrigerated. You can also fully assemble the peppers (stuff them but don’t bake) and keep them covered in the fridge for up to 24 hours before baking. You might need to add 5-10 minutes to the baking time if they are going into the oven cold.
3. Q: How do I store and reheat leftovers?
   • A: Store leftover cooked Sloppy Joe Stuffed Peppers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them in an oven-safe dish, cover loosely with foil (to prevent the top from burning), and bake at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave individual portions, though the texture of the pepper might become softer.
4. Q: Can I freeze Sloppy Joe Stuffed Peppers?
   • A: Yes, they freeze reasonably well. It’s best to freeze them after baking and cooling completely. Place the cooled peppers on a baking sheet in the freezer until firm, then transfer them to a freezer-safe container or bag, separating layers with parchment paper if needed. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating as described above. Note that the texture of the bell pepper might be slightly softer after freezing and thawing.
5. Q: How can I make this recipe lower in carbs?
   • A: To reduce carbs, focus on the sauce. Use a sugar substitute instead of brown sugar, and opt for a low-sugar or sugar-free ketchup. Ensure your Worcestershire sauce doesn’t have high sugar content. Serving with cauliflower rice instead of regular rice also helps. The peppers themselves contain carbs, but are generally considered keto-friendly in moderation.
6. Q: Is this recipe gluten-free?
   • A: It can easily be made gluten-free. The main ingredient to check is the Worcestershire sauce, as some brands contain gluten (often from malt vinegar or soy sauce). Ensure you use a certified gluten-free Worcestershire sauce brand. All other core ingredients (peppers, beef, onion, garlic, ketchup, mustard, spices, cheese) are typically gluten-free, but always double-check labels if you have celiac disease or severe sensitivity.
7. Q: My peppers are still too firm after baking. What did I do wrong?
   • A: This usually means they needed a longer baking time or the benefit of pre-baking. Oven temperatures can vary, and pepper thickness plays a role. If they aren’t tender enough, simply cover the dish loosely with foil (to prevent the topping from burning) and continue baking in 10-minute increments until they reach your desired tenderness. Using the optional pre-baking step usually prevents this issue.
8. Q: Can I add other vegetables to the filling?
   • A: Definitely! Finely chopped mushrooms, zucchini, corn, or even some diced carrots can be sautéed along with the onions and peppers to bulk up the filling and add extra nutrients and flavour. Adjust simmering time if needed to ensure everything is cooked through and the sauce consistency is right.

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