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.
I love serving these stuffed bell peppers because they bring a comforting, familiar flavor with a healthy vegetable twist that my whole family enjoys.
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
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.
- Sauté Vegetables:
- 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 & Bake Uncovered:
- 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 & Serve:
- Garnish with fresh parsley if desired. Serve hot.
Save This recipe always brings my family together around the dinner table, sharing stories while enjoying a hearty and comforting meal.
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.
Nutritional Information
Calories: 350; Total Fat: 18 g; Carbohydrates: 18 g; Protein: 28 g per serving
Save Serve these stuffed bell peppers hot for best flavor and texture. Leftovers keep well in the fridge up to 3 days.
Recipe FAQ
- → Can I use ground turkey instead of beef?
Yes, ground turkey or chicken can be used as a lighter alternative while maintaining flavor and texture.
- → How do I ensure the peppers stand upright during baking?
Slice a thin layer off the bottoms of the bell peppers to create a flat base so they remain upright in the baking dish.
- → What cheeses are good for topping?
Sharp cheddar is traditional, but mozzarella or a blend of cheeses can work well for a melty, gooey finish.
- → Can I prepare this dish ahead of time?
Yes, assemble the stuffed peppers and refrigerate before baking. Bake just before serving for best results.
- → Is this suitable for gluten-free diets?
Using gluten-free Worcestershire sauce ensures this dish fits gluten-free needs without altering the flavor.