Sloppy Joe Stuffed Peppers Recipes

SLOPPY JOE STUFFED PEPPERS RECIPE - (4.5/5)

Steps:

• Brown the ground beef, onion, celery and garlic; drain the fat. Stir in all of the remaining ingredients except the cheese and green peppers. Simmer 10 minutes. Meanwhile, parboil the peppers in a little boiling water 3 minutes; drain. Place the peppers in a baking dish. Stir half of the cheese into the hamburger mixture; fill the peppers with the meat. Top with the remaining cheese. Bake at 350º 15-20 minutes until hot and bubbly and the peppers are tender. Makes 6 servings

MOM'S SLOPPY JOE STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix tomato sauce and sloppy joe seasoning together in a bowl.
• Finely chop the usable 'meat' from the removed tops of each red bell pepper. Heat olive oil in a skillet over medium heat; cook and stir red pepper pieces and garlic until fragrant, 1 to 2 minutes.
• Cook and stir ground beef and 1/2 cup beef broth into the red pepper-garlic mixture until ground beef crumbles are browned, 8 to 10 minutes. Drain off excess fat from the cooked ground beef. Add instant rice, 1/2 cup beef broth, and Worcestershire sauce; stir to combine. Simmer until the rice becomes tender and absorbs most of the liquid, about 10 minutes. Add about 1/2 cup of the tomato sauce mixture, 1/2 cup Parmesan cheese, salt, and black pepper to the beef mixture; stir to combine.
• Ladle about half the remaining tomato sauce mixture into the bottom of the prepared baking dish. Stuff each of the red bell peppers with ground beef mixture; arrange in the baking dish. Ladle the remaining tomato sauce mixture over each bell pepper. Cover the baking dish with aluminum foil.
• Bake in the preheated oven until filling is cooked through, about 25 minutes. Sprinkle remaining 1/2 cup Parmesan cheese over the peppers. Bake until cheese is melted and bubbling, about 10 more minutes.

SLOPPY JOE STUFFED POBLANO PEPPERS

Steps:

• Roast poblano peppers and remove skins (see post for how-to)
• Open peppers with one slice and remove membranes and seeds.
• Heat a large skillet to medium high, brown meat. Drain fat. I used ground turkey and there was no fat to drain.
• Add Manwich sauce and stir. Heat through.
• Cook rice according to package directions.
• Add rice to meat sauce mixture and stir to combine.
• Spoon meat mixture into peppers and top with cheese.
• Cook at 425 in the oven until cheese melts.
• Serve hot.

SLOPPY JOE STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees. Spray the bottom of a 9x13 baking dish and set aside.
• Bring a large pot of water to a boil. Drop the bell pepper halves into the boiling water. Cook for 3 minutes, then transfer to a towel. Sprinkle the insides of the peppers with salt. Turn them cut side down onto a towel to drain.
• **If you are making this recipe using canned sloppy joe sauce : brown the meat. Stir in the sauce, water and rice and simmer for about 15 minutes until the rice is slightly cooked.
• **If you are making this recipe using homemade sloppy joe sauce : brown the ground beef with onion, garlic, salt and pepper until no longer pink. Stir in the chili sauce, tomato paste, water, Worcestershire sauce, and brown sugar. Combine well. Stir in the rice and simmer for about 15 minutes.
• Evenly spoon the sloppy joe mixture into the peppers. Top each pepper half with a slice of cheese.
• Cover with foil and bake for 45 minutes. Remove foil during the last few minutes of cooking to brown the cheese.

SLOPPY JOE-STUFFED PEPPERS

Steps:

• Preheat the oven to 425 degrees F.
• Halve the peppers through the stems; remove the stems, seeds and membranes. In a 9-by-13-inch baking dish, toss the peppers with 1 tablespoon of the olive oil and 1/2 teaspoon salt, then arrange the peppers cut-sides up. Set aside.
• Heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the turkey and cook, breaking it up, until no longer pink, about 3 minutes. Add the carrots, onions, mushrooms and garlic and cook until the vegetables begin to soften, about 5 minutes. Season with the cumin, smoked paprika, 1/2 teaspoon salt and some pepper; stir to combine. Add the tomatoes, ketchup, mustard, brown sugar, vinegar, parsley and 3/4 cup water. Bring to a rapid simmer and cook until thickened, about 10 minutes.
• Spoon the filling into the pepper halves and sprinkle with the Cheddar. Pour 1/4 cup water into the bottom of the baking dish and tent with foil (so the foil is not touching the cheese). Bake until the peppers begin to soften, 20 to 25 minutes. Uncover and bake until peppers are very tender and the filling is browned and bubbly, another 15 to 20 minutes.
• Serve the stuffed peppers topped with crumbled corn chips.