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 favorite in my household for busy weeknights full of flavor and ease.
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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
- 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 This recipe brings the family together around the dinner table, enjoying a hearty and flavorful meal everyone loves.
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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
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.
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This simple yet tasty dish is perfect for busy nights and can be customized to suit many taste preferences.
Recipe FAQ
- → Can I use ground turkey instead of beef?
Yes, ground turkey or chicken can be used as a leaner alternative without compromising flavor.
- → How do I keep the peppers upright during baking?
Slicing a thin layer off the bottom of each bell pepper helps them stand firmly in the baking dish.
- → What cheese works best for topping?
Shredded cheddar cheese melts beautifully and adds a savory richness to the stuffed peppers.
- → Can I prepare this dish ahead of time?
Yes, assemble the stuffed peppers in advance and refrigerate before baking to save time on meal day.
- → Are there gluten-free options for the sauce?
Ensure Worcestershire sauce used is labeled gluten-free to keep the dish suitable for gluten-sensitive diets.
