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 peppers because they bring comfort food with a healthy vegetable boost that everyone enjoys.
Ingredients
- Bell peppers: 4 large (any color), tops cut off, seeds removed
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Ground beef: 1 lb (450 g) (may substitute ground turkey or chicken)
- Tomato sauce: 1 cup (240 ml)
- Tomato paste: 2 tbsp
- Worcestershire sauce: 1 tbsp (gluten-free if needed)
- Brown sugar: 1 tbsp
- Chili powder: 1 tsp
- Smoked paprika: 1/2 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Shredded cheddar cheese: 1 cup (115 g)
- Chopped fresh parsley: 2 tbsp (optional garnish)
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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.
- Sauté vegetables:
- Add the onion and garlic to the skillet; cook for 2-3 minutes until softened.
- Add sauce:
- 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.
- 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 and serve:
- Garnish with fresh parsley if desired. Serve hot.
Save My family gathers around the table eagerly when I make these; it’s always a hit that sparks joyful conversations.
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 and soy content). For gluten-free, ensure Worcestershire sauce is gluten-free. Always check ingredient labels if you have allergies.
Save These stuffed bell peppers combine hearty flavors and easy preparation for a delicious weeknight dinner.
Recipe Guide
- → Can I substitute ground beef with other meats?
Yes, ground turkey or chicken can be used as lighter alternatives while maintaining the dish’s flavor.
- → How do I keep the bell peppers upright while baking?
Slice a thin layer off the bottom of each pepper to create a flat base so they stand upright in the baking dish.
- → What cheeses work well for topping?
Cheddar is recommended for its meltability and flavor, but mozzarella or Monterey Jack can also be used.
- → Can I prepare these in advance?
You can assemble the stuffed peppers ahead of time and refrigerate them; bake when ready to serve to maintain freshness.
- → Are there gluten-free considerations for this dish?
Ensure the Worcestershire sauce used is gluten-free and check all labels if you have specific dietary needs.
