Save A budget-friendly twist on the classic Sloppy Joe, these bell peppers are filled with savory beef and tomato sauce, topped with melty cheese, and baked to perfection. Perfect for a satisfying, wallet-friendly family dinner.
This recipe quickly became a family favorite because it combines the comforts of a classic Sloppy Joe with the nutritious touch of bell peppers. It’s easy to make and pleases even the pickiest eaters.
Ingredients
- 4 large bell peppers: any color, tops cut off, seeds removed
- 1 small onion: finely chopped
- 2 cloves garlic: minced
- 1 lb (450 g) ground beef: may substitute ground turkey or chicken
- 1 cup (240 ml) tomato sauce:
- 2 tbsp tomato paste:
- 1 tbsp Worcestershire sauce: gluten-free if needed
- 1 tbsp brown sugar:
- 1 tsp chili powder:
- 1/2 tsp smoked paprika:
- 1/2 tsp salt:
- 1/4 tsp black pepper:
- 1 cup (115 g) shredded cheddar cheese:
- 2 tbsp chopped fresh parsley: optional garnish
Instructions
- Step 1:
- Preheat oven to 375°F (190°C).
- Step 2:
- Arrange the bell peppers upright in a baking dish. If needed, slice a thin layer off the bottom so they stand upright.
- Step 3:
- In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks (about 5&6 minutes). Drain excess fat if necessary.
- Step 4:
- Add the onion and garlic to the skillet cook for 2&3 minutes until softened.
- Step 5:
- Stir in tomato sauce, tomato paste, Worcestershire sauce, brown sugar, chili powder, smoked paprika, salt, and black pepper. Simmer for 4&5 minutes to thicken slightly.
- Step 6:
- Spoon the beef mixture evenly into each bell pepper.
- Step 7:
- Cover the baking dish with foil and bake for 25 minutes.
- Step 8:
- Remove foil, top each pepper with shredded cheddar cheese, and bake uncovered for another 8&10 minutes, until the cheese is melted and bubbly.
- Step 9:
- Garnish with fresh parsley if desired. Serve hot.
Save We often gather around the dinner table sharing this dish, enjoying its hearty flavors and the ease of preparing a meal that everyone loves.
Notes
Pair with a crisp green salad for a complete meal. Leftovers keep well in the fridge for up to 3 days.
Required Tools
Large skillet, baking dish, knife and cutting board, measuring spoons and cups, aluminum foil
Allergen Information
Contains dairy (cheddar cheese) and soy (Worcestershire sauce check label for gluten/soy content). For gluten-free ensure Worcestershire sauce is gluten-free. Always check ingredient labels if you have allergies.
Save This recipe is simple to customize and sure to become a staple in your meal rotation.
Recipe Questions
- → What peppers work best for stuffing?
Large bell peppers in any color are ideal as they hold the filling well and bake evenly.
- → Can I use ground turkey or chicken instead of beef?
Yes, both ground turkey and chicken make great substitutes for a lighter option.
- → How do I ensure the peppers stand upright while baking?
Trim a thin layer off the bottom of each pepper to create a flat base that supports standing.
- → Can I prepare the filling ahead of time?
Yes, cooking the beef mixture in advance saves time. Refrigerate and fill peppers just before baking.
- → What can I serve alongside these stuffed peppers?
A crisp green salad or cooked grains like rice or quinoa complement this hearty dish well.