Remember those classic, messy, and oh-so-delicious sloppy Joes from childhood? That sweet and savory ground beef piled high on a soft bun was pure comfort food. I’ve taken that nostalgic flavor and given it a healthy, modern twist! By swapping the bun for tender, roasted bell peppers and creating a rich, from-scratch sauce, this recipe brings back all the memories without the sugar crash. It’s the grown-up sloppy Joe you’ve been waiting for—all the savory goodness, packed into a vibrant, low-carb package.
Ingredients
• Makes 8 servings · Prep Time: 10 minutes · Cook Time: 25 minutes
• 4 large bell peppers, any color
• 2 tablespoons olive oil
• 1 small onion, chopped (about ½ cup / 75g)
• 1 rib celery, chopped
• 3 cloves garlic, minced
• 1½ pounds / 680g ground beef
• 1 cup / 240ml tomato sauce or crushed tomatoes
• ¼ cup / 60ml reduced-sugar ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ¾ teaspoon sea salt
• 2 tablespoons chopped fresh flat-leaf parsley
Instructions
1. Directions1. Preheat the oven to 375°F / 190°C. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. Cut the peppers in half vertically and remove the ribs and seeds. Place the peppers cut side up on the prepared baking sheet and bake for 20 to 25 minutes, until they are tender.
3. While the peppers are in the oven, make the sloppy Joe mixture: Heat the olive oil in a large skillet over medium heat. When the pan is hot, add the onion, celery, and garlic. Cook until the onion and celery are soft and the garlic is fragrant.
4. Add the ground beef, breaking it up with a heatproof spatula, and cook until browned, about 8 minutes. Drain any excess grease.
5. Mix in the tomato sauce, ketchup, Worcestershire sauce, Dijon mustard, chili powder, cumin, and salt. Bring to a simmer and cook for 5 to 7 minutes, until the sauce has thickened.
6. Remove the peppers from the oven. Carefully stuff the sloppy Joe mixture into the pepper halves and garnish with the fresh parsley before serving.
Nutritional Information
• Per serving (1 stuffed pepper half):
• Calories: 205
• Fat: 10 g
• Protein: 19 g
• Total Carbs: 8.5 g
• Dietary Fiber: 2.5 g
• Net Carbs: 6 g
Pro Tips
• Meal Prep Magic: Make the sloppy Joe mixture up to 3 days in advance and store it in the refrigerator. When you’re ready to eat, simply roast the peppers, reheat the filling, and stuff.
• Add Some Cheese: For a gooey, delicious finish, sprinkle the stuffed peppers with shredded cheddar or Monterey Jack cheese during the last 5 minutes of baking.
• Customize the Spice: If you like more heat, add a pinch of red pepper flakes or a finely diced jalapeño along with the onion and celery.
• Try Different Meats: This recipe works wonderfully with ground turkey or ground chicken for a leaner option. Just be sure to cook it through completely.
FAQ
Q: Are these sloppy joe stuffed peppers keto-friendly
A: Yes, with only 6g of net carbs per serving, this is an excellent low-carb and keto-friendly sloppy joe recipe. By replacing the traditional bun with a tender roasted bell pepper, you get all the flavor without the extra carbs.
Q: Can I make this recipe with ground turkey
A: Absolutely! This recipe works wonderfully with ground turkey or ground chicken as a leaner alternative to ground beef. Simply follow the same instructions, ensuring the poultry is cooked through completely.
Q: How can I meal prep this recipe for the week
A: This is a perfect meal prep recipe. You can prepare the sloppy joe meat mixture up to 3 days in advance and store it in the refrigerator. When you’re ready to eat, simply roast the peppers, reheat the filling, and assemble.
Q: What kind of cheese can I add to these stuffed peppers
A: For a delicious, gooey topping, sprinkle shredded cheddar or Monterey Jack cheese over the stuffed peppers during the last 5 minutes of baking. This will allow the cheese to melt perfectly over the savory filling.
