Healthy sloppy Joe stuffed peppers trade the sugary bun for tender roasted bell peppers and a from-scratch sauce that still tastes nostalgic. Ground beef, tomato sauce, and warm spices fill each half for a hearty, low-carb dinner. The whole thing is on the table in 35 minutes.
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 (30 ml / 1 fl oz) olive oil
• 1 small onion, chopped (about ½ cup / 75g / 2.65 oz)
• 1 rib celery, chopped
• 3 cloves garlic, minced
• 1½ pounds / 680g (24 oz) ground beef
• 1 cup / 240ml tomato sauce or crushed tomatoes
• ¼ cup / 60ml (2 fl oz) reduced-sugar ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon (15 ml / 0.5 fl oz) Dijon mustard
• 2 teaspoons chili powder
• 1 teaspoon (5 ml / 0.2 fl oz) ground cumin
• ¾ teaspoon sea salt
• 2 tablespoons (30 ml / 1 fl oz) 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 (0.3 oz)
• Dietary Fiber: 2.5 g
• Net Carbs: 6 g (0.21 oz)
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 (0.21 oz) 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.
Pro Tips
- Make the sloppy Joe mixture up to 3 days ahead and refrigerate it; roast the peppers and rewarm the filling when you are ready to eat.
- Use reduced-sugar ketchup in the sauce — it keeps the filling at 6 g net carbs per pepper half while still tasting like the classic.
- For a gooey finish, sprinkle shredded cheddar or Monterey Jack over the stuffed peppers during the last 5 minutes of baking.
- For more heat, add a pinch of red pepper flakes or a finely diced jalapeño with the onion and celery.
- Ground turkey or ground chicken works for a leaner filling — just cook it through completely before saucing.
Frequently Asked Questions
Are sloppy Joe stuffed peppers keto?
Each stuffed pepper half has 8.5 g of total carbs and 2.5 g of fiber (6 g net), with 19 g of protein and 10 g of fat — comfortably keto for dinner.
Can I make them ahead of time?
Yes: the sloppy Joe filling keeps up to 3 days in the fridge. Roast the peppers fresh, rewarm the filling, and stuff.
Can I freeze stuffed peppers?
The beef filling freezes well on its own; roasted peppers turn softer after thawing, so for the best texture freeze just the filling.
How do I pick peppers that stand up?
Choose large, blocky bell peppers and slice them vertically so each half sits flat; remove all ribs and seeds before roasting cut side up.
Recipe card below.
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Healthy Sloppy Joe Stuffed Peppers
Ingredients
Method
- Directions1.
- Preheat the oven to 375°F / 190°C.
- Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- 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.
- 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.
- Add the ground beef, breaking it up with a heatproof spatula, and cook until browned, about 8 minutes.
- Drain any excess grease.
- 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.
- Remove the peppers from the oven. Carefully stuff the sloppy Joe mixture into the pepper halves and garnish with the fresh parsley before serving.
- 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.
