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roasted bell pepper halves filled with thick sloppy joe beef and a small melted-cheddar topping in a plain baking dish
Andre Lewis

Sloppy Joe Stuffed Peppers

Roast the empty pepper halves first so they have time to soften before the hot filling goes in. Otherwise the beef can be ready while the pepper walls still need a knife and some determination. Keep these rice-free so the filling stays recognizably sloppy joe, with a small melted-cheddar lid rather than another starch mixed into the sauce. Two halves make a serving. Let the finished peppers rest briefly before moving them, and use a wide spatula so their softened bottoms don't tear as you lift them from the pan.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 large bell peppers halved lengthwise and seeded
  • 1 tbsp olive oil
  • 1 lb 90% lean ground beef
  • 1/2 medium yellow onion finely diced
  • 3/4 cup plain tomato sauce
  • 1/4 cup ketchup
  • 1 tbsp Worcestershire sauce
  • 2 tsp apple cider vinegar
  • 2 tsp packed light brown sugar
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 4 oz cheddar cheese grated

Method
 

  1. Heat the oven to 375°F. Brush pepper halves with oil, arrange cut-side up in a 9-by-13-inch baking dish and bake for 15 minutes to soften slightly.
  2. Meanwhile, brown beef and onion in a skillet for 7 to 8 minutes until the meat reaches 160°F. Drain excess fat.
  3. Add tomato sauce, ketchup, Worcestershire, vinegar, brown sugar, salt and pepper. Simmer for 8 to 10 minutes until thick.
  4. Divide the hot filling among the pepper halves and scatter cheddar over each. Bake for 15 to 20 minutes more until the peppers are tender and the cheese melts.
  5. Rest for 5 minutes, then lift with a wide spatula and serve two pepper halves per person.