Sloppy Joe Stuffed Peppers
A comforting and hearty twist on a classic sloppy joe, these stuffed peppers are filled with savory meat, sweet bell peppers, and melted cheese—a delightful dish for family dinners or gatherings.
Ingredients
For the Peppers
- 4 pieces Bell Peppers (red, yellow, or green) Choose vibrant colors for sweetness and crunch.
For the Filling
- 1 lb Ground Beef or Turkey Feel free to substitute with lentils or mushrooms for a meatless version.
- 1 medium Onion Yellow onions work beautifully for flavor.
- 2 cloves Garlic Freshly minced garlic. Garlic powder can be used if needed.
- 1 cup Sloppy Joe Sauce Store-bought or homemade with ketchup, Worcestershire sauce, mustard, and brown sugar.
- 1 cup Cheddar or Pepper Jack Cheese For melting on top.
- to taste Salt Essential for flavor enhancement.
- to taste Pepper Essential for flavor enhancement.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
Cooking the Filling
- In a skillet over medium heat, sauté the diced onion until translucent, about 5 minutes.
- Add minced garlic and cook for 1 more minute.
- Add the ground beef or turkey, breaking it apart with a spoon. Season with salt and pepper, and cook until browned and cooked through, about 7-10 minutes.
- Stir in the sloppy joe sauce and allow to simmer for a few minutes.
Assembling and Baking
- Spoon the sloppy joe filling generously into each pepper.
- Sprinkle cheese on top of each stuffed pepper.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil for the last 5 minutes.
- Once the peppers are tender and the cheese is melted, remove from the oven and let cool slightly before serving.
Notes
Don’t overcook the peppers; they should be tender but still holding their shape. For added flavor, consider mixing some cheese into the filling or topping with fresh herbs before serving. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.