Save A budget-friendly, family-favorite twist on classic Sloppy Joes, these bell peppers are filled with savory beef and tomato sauce, then baked until perfectly tender.
I love making these for weeknight dinners because they come together quickly and everyone enjoys the stuffed peppers just as much as the original Sloppy Joe.
Ingredients
- Vegetables: 4 large bell peppers (any color), 1 small yellow onion diced, 2 cloves garlic minced
- Meats: 1 lb (450 g) ground beef (or ground turkey for a lighter option)
- Sauce & Seasonings: 1 cup (240 ml) tomato sauce, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp crushed red pepper flakes (optional)
- Toppings: 1/2 cup (60 g) shredded cheddar cheese
Instructions
- Step 1:
- Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the bell peppers upright.
- Step 2:
- Cut the tops off the bell peppers and remove seeds and membranes. Set aside.
- Step 3:
- In a large skillet over medium heat, cook ground beef until browned, breaking it up with a spoon, about 5–6 minutes. Drain excess fat if needed.
- Step 4:
- Add diced onion and garlic to the skillet. Sauté for 2–3 minutes until softened.
- Step 5:
- Stir in tomato sauce, tomato paste, Worcestershire sauce, brown sugar, smoked paprika, oregano, salt, black pepper, and crushed red pepper flakes (if using). Simmer for 5 minutes to thicken.
- Step 6:
- Arrange bell peppers in the prepared baking dish. Spoon the Sloppy Joe mixture evenly into each pepper.
- Step 7:
- Cover the dish with foil and bake for 25 minutes.
- Step 8:
- Uncover, sprinkle each pepper with shredded cheddar cheese, and bake uncovered for another 5–7 minutes, until the cheese is melted and bubbly.
- Step 9:
- Let cool for a few minutes before serving.
Save This recipe always brings my family together for a cozy meal where everyone can enjoy a healthy and flavorful dish.
Notes
Swap ground beef for ground turkey or plant-based meat for a lighter or vegetarian version. Add cooked rice or quinoa to the filling for extra bulk. Serve with a simple green salad or roasted potatoes. For extra flavor, use smoked gouda or pepper jack cheese instead of cheddar.
Required Tools
Large skillet, baking dish, knife and cutting board, spoon or spatula, aluminum foil
Allergen Information
Contains dairy (cheese) and soy&gluten if using regular Worcestershire sauce. For gluten-free: Use gluten-free Worcestershire sauce. Always check ingredient labels if allergies are a concern.
Save These stuffed peppers are perfect for meal prep and reheat beautifully the next day for an easy lunch.
Recipe Guide
- → Can I use ground turkey instead of beef?
Yes, ground turkey works well as a lighter alternative and maintains the dish's savory flavor.
- → How do I prevent the bell peppers from becoming too soft?
Lightly roasting or partially cooking the peppers before stuffing helps them hold their shape better during baking.
- → What cheese options can I use for topping?
Cheddar is classic, but smoked gouda or pepper jack add different flavors and melt beautifully.
- → Can I add grains like rice or quinoa to the filling?
Yes, adding cooked rice or quinoa adds bulk and texture to the filling, making it heartier.
- → Is there a gluten-free version of this dish?
Use gluten-free Worcestershire sauce and check ingredients carefully to keep it gluten-free.
- → How long should I bake the stuffed peppers?
Bake covered for 25 minutes, then uncovered for 5–7 minutes to melt the cheese and finish cooking.