These Sloppy Joe Stuffed Peppers are my dinner shortcut that can be in the oven in less than 15 minutes! Thanks to the leftover sloppy joe meat we have in the fridge (or freezer)! It has all that saucy, savory, ground beef goodness you love from a classic Sloppy Joe, but stuffed with sweet, tender bell peppers.
This was inspired by my Homemade Barbeque Sloppy Joes and Baked Beans recipe. Being a busy mom of 9, I'm always batching my recipes to make dinner prep 10x faster the next time around.
And that's exactly what I did with this recipe. I doubled my Sloppy Joe Sandwich recipe, knowing I can use the extras to stuff some peppers (for this recipe) or top some tortilla chips to make my Sloppy Joe Nachos!
I also love that it was passed down by my grandmother, so it's a special dish for my family and I.
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Ingredient Tips
- Peppers: Use red, yellow, green & orange bell peppers to make it more colorful and add a touch of sweetness.
- Sloppy Joe Meat: Depending upon how much extra sloppy joe meat you have will determine the amount of peppers you get. If you do not have any yet, follow my recipe in the recipe card below.
- Rice: Always use long-grain white rice for your stuffed peppers.
- Cheese: I prefer cheddar, but feel free to play with pepper jack, mozzarella, provolone, or a dairy-free cheese if you need it.
See recipe card below for quantities!
Instructions
- Step 1: Cut the tops off of the peppers, remove the seeds and membranes, and place them in the bottom of a baking dish.
- Step 2: Fill the peppers about a quarter of the way with rice.
- Step 3: Fill the pepper almost to the top (leaving room for cheese) with the sloppy joe mixture. Press down gently with a spoon or your hands to pack it in.
- Step 4: Top each stuffed pepper with a generous amount of cheese. Add about a ½ inch to an inch of water to the bottom of the baking dish to keep the peppers moist. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Hint: Adding water to the bottom of the pan is a must for steaming your stuffed peppers! It also:
- Provides Moisture: The water creates steam during baking, which helps keep the peppers moist and prevents them from drying out.
- Promotes Even cooking: The steam helps the peppers cook more evenly, ensuring they are tender throughout.
- Flavor enhancement idea: You can also use chicken stock or broth instead of water to add extra flavor to the dish.
Variations
🔥 Tex-Mex Twist
Add black beans, corn, taco seasoning, and top with pepper jack cheese. Serve with sour cream and salsa for a fiesta in a pepper!
🧀 Philly Cheesesteak Vibes
Mix in sautéed onions, mushrooms, and provolone cheese with the sloppy joe meat. It’s like Philly met Sloppy and they had a delicious bell pepper baby.
🥬 Low-Carb & Veggie-Packed
Swap the meat for a mix of lentils, mushrooms, and cauliflower rice. Still hearty, delicious, and totally plant-powered.
🥓 BBQ Bacon Bomb
Stir in a bit of BBQ sauce, chopped crispy bacon, and a little smoked gouda or cheddar. Smoky, sweet, and oh so satisfying!
Sloppy Joe Stuffed Peppers Storage Tips
1. Cool Before Storing:
Let the peppers cool completely before packing them up. This keeps condensation away (no soggy peppers here!).
2. Airtight Containers Are Key:
Store leftovers in an airtight container. You can stack them if you place parchment paper between layers and yes, we’re fancy like that.
3. Fridge Life:
Refrigerate for up to 4 days. They reheat beautifully, so they’re perfect for quick lunches or lazy dinners.
4. Freeze for Later:
Wrap each pepper individually in foil or plastic wrap, then pop them in a freezer-safe zip-top bag or container. Label with the date and freeze for up to 3 months.
Recipe Tips
1. Pre-bake those peppers!
Bake the hollowed-out peppers for 10–15 minutes before stuffing to make them tender and easier to eat.
2. Mix up your meat.
Ground beef is classic, but turkey, chicken, or even a plant-based crumble works like a charm. Use what you’ve got!
3. Don’t skip the seasoning.
Taste your sloppy joe mixture before stuffing. Add a dash of salt, a little garlic, or hot sauce if needed.
4. Cheese is your friend.
Mix some cheese into the sloppy joe filling before stuffing for extra gooey goodness. Then add more on top because… cheese is our best friend!!
5. Pick the right peppers. Look for peppers with flat bottoms so they stand up tall in the baking dish. Nobody wants a pepper that keeps tipping over!
6. Don’t overstuff.
As tempting as it is to pile it sky-high, overstuffed peppers can get messy and cook unevenly. A generous but level scoop is perfect.
7. Sauce it up.
Spoon a little extra sloppy joe sauce on top before baking to keep everything juicy and flavorful.
8. Make it ahead.
You can prep everything the night before, just store the filling and peppers separately, then stuff and bake when ready. Weeknight dinner = done.
FAQ
Q: Do I have to pre-cook the bell peppers?
Nope, but it helps! Pre-baking them for about 10–15 minutes makes them nice and tender. Skip it if you like your peppers with more bite.
Q: Can I freeze sloppy joe stuffed peppers?
Absolutely! Wrap them individually and freeze for up to 3 months. Reheat in the oven or microwave when you're ready for them.
Q: Can I use ground turkey instead of beef?
Totally! Ground turkey, chicken, or even lentils make awesome swaps. Just keep the seasoning bold and the sauce sloppy.
Q: My peppers keep falling over! What can I do??
Try trimming a tiny bit off the bottom to help them stand up. Or place them close in your baking dish so they support each other.
Related
Looking for other recipes like this? Try these:
sloppy joe stuffed peppers
Equipment
- 1 Baking Dish (9x13)
- 1 large skillet or frying pan
- 1 cutting board
- 1 knife
- 1 spoon or spatula to stir mixture as it cooks
- measuring cups and spoons
- spoon or scoop to fill the peppers, I like to use a cookie scoop for even distribution.
Ingredients
- leftover sloppy joe meat please see my barbeque sloppy joe recipe if you are starting from scratch
- tortilla chips store bought or homemade
- 2 cups shredded cheddar cheese or your favorite cheese
- ½ cup sliced jalapenos
- ¼ cup chopped green onions
- sour cream for serving
- fresh cilantro for garnish
Instructions
- Heat up the sloppy joe mixture in a medium sized pot on the stovetop or in the microwave in a medium sized microwave safe bowl.
Assemble the nachos:
- Preheat the oven to 350℉
- On a baking sheet, spread out the tortilla chips in an even layer.
- Evenly distribute the sloppy joe mixture over the chips.
- sprinkle generously with shredded cheese and top with the sliced jalapenos.
Bake:
- Bake for about 10-15 minutes or until the cheese is melted and bubbly.
Serve:
- After removing from the oven, top the nachos with the chopped green onions.
- Dallop with a generous spoonful of sour cream and sprinkle on some cilantro.
- Serve immediately and Enjoy!!
