Last Updated on July 26, 2021 by Kathryn Donangelo
These Sloppy Joe Stuffed Bell Peppers taste like classic sloppy Joes from when you were a kid, with lots of bold and tangy flavors! This easy, elevated version swaps traditional ground beef with leaner ground turkey. Instead of serving on buns, our recipe stuffs all of that meaty and cheesy goodness into healthier bell peppers for a delicious low-carb dinner!
This upgraded twist on a classic family favorite is sure to please everyone at the dinner table!
Sweet and tender bell peppers are loaded with zesty ground turkey and baked to perfection with gooey, melty cheddar cheese on top. Low-carb Sloppy Joe Stuffed Peppers are fun and satisfying, while also being healthier and – in my opinion – even tastier than the original recipe!
INGREDIENTS TO MAKE SLOPPY JOE STUFFED BELL PEPPERS
- Bell peppers: your choice of red, green, yellow or orange peppers
- Olive oil: or preferred cooking oil
- Salt and black pepper
- Ground turkey: for lean and juicy sloppy Joes
- Carrot: shredded or chopped
- Yellow onion: peeled and chopped
- Garlic cloves: peeled and minced
- Chili powder: for a deep, smoky flavor
- Ketchup: adds just the right zesty and acidic bite
- Dijon mustard: for tangy, slightly sweet taste
- Brown sugar: a lower carb sweetener
- Worcestershire sauce: gives the sloppy Joe filling a super meaty flavor
- Fresh parsley: chopped, some for the filling and some to garnish
- Sharp cheddar cheese: shredded
HOW TO MAKE LOW CARB SLOPPY JOE STUFFED BELL PEPPERS
This super easy and satisfying dinner recipe only take about an hour, including prep time! It’s ready to enjoy in just 6 simple steps, and is even mostly hands-off once you get it into the oven.
- First, preheat the oven to 425 degrees F and prepare the peppers. Slice in half lengthwise, and remove the inner core with seeds. Rinse them out, pat them dry, and place them in a 9×13 inch baking dish. Lightly coat and toss with oil and salt, and set them cut-side up in the dish. Set aside.
- Next, make the sloppy Joe filling: Heat the remaining oil in a large skillet over medium-high heat, and brown the ground turkey until cooked, about 4 minutes or so. Add the chopped onions and carrots, stir, and cook for another few minutes. Then stir in the garlic, seasonings, ketchup, Dijon mustard, Worcestershire sauce, light brown sugar, and most of the chopped fresh parsley. Add 1/2 cup of water, stir, and simmer for 10 minutes until thickened.
- Spoon the sloppy Joe mixture into the bell peppers.
- Fill all of the peppers evenly.
- Top each with a bit of shredded cheddar cheese. Then pour 1/4 cup of water into the bottom of the pan (to help steam and cook the peppers to tender perfection) and cover the baking dish tightly with aluminum foil.
- Bake the sloppy Joe peppers for 30 minutes. Remove the foil and bake uncovered for another 15 minutes. The cheese should be slightly browned and bubbly.
Remove right away from the oven so that the peppers don’t get overcooked or burnt. Sprinkle with the remaining chopped parsley, and serve warm.
These yummy, meaty stuffed bell peppers are great to enjoy with nearly all of your favorite American side dishes! Serve them with Crispy Baked Sweet Potato Fries for a classic pairing with a fun and healthy twist.
Can’t get enough cheesy, veggie goodness? Make sloppy Joe stuffed peppers with a batch of crispy Cheesy Broccoli Bites!
TIPS FOR STORING LEFTOVER SLOPPY JOE STUFFED BELL PEPPERS
Stuffed peppers are excellent for making and enjoying as part of your weekly meal plan! They will keep well in the refrigerator for up to 4 days. Just let leftovers cool to room temperature before transferring to a sealed container and putting in the fridge.
They are even great to freeze! Cool completely and wrap each baked stuffed pepper in plastic wrap, and place all of the peppers together in an airtight bag. Keep in the freezer for up to 2 months. It’s best to reheat from frozen without thawing first, to keep the pepper from getting too soggy.
Reheat sloppy Joe stuffed peppers in a 400 degree F. oven for 10-15 minutes if refrigerated, or 30-40 minutes if frozen.
LOOKING FOR OTHER DELICIOUS MAIN DISHES? TRY THESE!
- Sausage and Vegetable Skillet
- Beef Stuffed Poblano Peppers
- Italian Roasted Bell Peppers
- Dutch Oven Pulled Pork
- Crustless Vegetable Quiche
- Baked Turkey Zucchini Meatballs
- 30 Minute Taco Soup
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Sloppy Joe Stuffed Peppers
- 3 large red, yellow, orange or green bell peppers
- 4 Tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 lb. ground turkey
- 1 medium carrot; shredded or chopped
- 1 small yellow onion; chopped
- 2 cloves garlic; minced
- 2 tsp. chili powder
- 1 tsp. paprika
- 3/4 cup ketchup
- 1 Tbsp. Dijon mustard
- 1 Tbsp. brown sugar
- 2 tsp. Worcestershire sauce
- 2 Tbsp. fresh parsley; chopped plus extra for garnish
- 1 cup sharp cheddar cheese; shredded
- Preheat oven to 425 degrees F. Halve the peppers and remove the seeds, stems and membranes. In a 9x13 inch baking dish, toss the bell peppers with 1 tablespoon of olive oil and 1/2 teaspoon of salt. Place the bell peppers cut side up and set aside.
- In a large skillet or frying pan, heat the remaining olive oil over medium-high heat. Add the turkey to the pan and break up with a spoon. Cook until the turkey is no longer pink, about 4 minutes. Add the onions and carrots, cook for another 4-5 minutes until softened. Add garlic and cook for an additional minute.
- Season the turkey meat with 1/2 teaspoon of salt, pepper, chili powder, paprika, ketchup, Dijon mustard, light brown sugar, Worcestershire sauce and parsley. Stir and add 1/2 cup of water. Bring to a simmer and let the meat and seasonings cook together until thickened, about 10 minutes.
- Evenly distrubute the Sloppy Joe filling into the pepper halves by spooning the mixture into the peppers. Sprinkle the filled peppers with shredded cheddar cheese. Pour 1/4 cup of water in the bottom of the baking dish and cover with foil.
- Bake until peppers are tender and soften, about 30 minutes. Remove the foil and bake for another 15 minutes until the cheese is bubbly and the filling has browned. Garnish with parsley and serve. Enjoy!