Save to Pinterest 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.
I have made these stuffed peppers multiple times and they always bring everyone to the table eagerly—they are a real crowd pleaser in our home.
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Ingredients
- Vegetables: 4 large bell peppers (any color) tops cut off seeds removed, 1 small onion finely chopped, 2 cloves garlic minced
- Meats: 1 lb (450 g) ground beef (may substitute ground turkey or chicken)
- Sauce & Seasonings: 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
- Toppings: 1 cup (115 g) shredded cheddar cheese
- Optional Garnish: 2 tbsp chopped fresh parsley
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Instructions
- Preheat oven:
- Preheat oven to 375°F (190°C).
- Prepare peppers:
- Arrange the bell peppers upright in a baking dish. If needed, slice a thin layer off the bottom so they stand upright.
- Cook beef:
- 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.
- Cook aromatics:
- Add the onion and garlic to the skillet cook for 2-3 minutes until softened.
- Add sauce & seasonings:
- 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.
- Fill peppers:
- Spoon the beef mixture evenly into each bell pepper.
- Bake covered:
- Cover the baking dish with foil and bake for 25 minutes.
- Add cheese and bake:
- Remove foil top each pepper with shredded cheddar cheese and bake uncovered for another 8-10 minutes until the cheese is melted and bubbly.
- Garnish and serve:
- Garnish with fresh parsley if desired. Serve hot.
Save to Pinterest This recipe has brought so many memorable family dinners with smiles and full plates around our table.
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Notes
For a lighter version substitute ground turkey or chicken. Add cooked rice or quinoa to the filling for extra bulk. 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
Nutritional Information
Calories 350 Total Fat 18 g Carbohydrates 18 g Protein 28 g
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Serve these peppers hot for best taste and texture; they reheat well for easy leftovers.
Recipe FAQs
- → Can I use ground turkey instead of beef?
Absolutely, ground turkey or chicken can be substituted for a lighter option without compromising flavor.
- → How do I keep the peppers upright during baking?
Trim a thin slice off the bottom of each pepper so they stand firmly in the baking dish.
- → What cheeses work best as toppings?
Cheddar melts beautifully, but you can try mozzarella or Monterey Jack for a milder, creamy texture.
- → Can I add grains like rice or quinoa to the filling?
Yes, cooked rice or quinoa can be mixed into the beef filling for added bulk and texture.
- → How long can leftovers be stored?
Store leftovers in the refrigerator for up to 3 days, well covered to maintain freshness.
- → Is this dish suitable for gluten-free diets?
Yes, if a gluten-free Worcestershire sauce is used, it fits a gluten-free diet.
