These sloppy joe stuffed peppers make a comforting, satisfying weeknight dinner. My tangy-sweet sloppy joe filling is spooned into roasted bell peppers and finished with melty Havarti cheese—simple, cozy, and delicious.
Dinner tonight!
Roasted bell peppers, filled with a rich sloppy joe mixture and topped with gooey Havarti, make a complete meal that’s both hearty and flavorful. The peppers get a quick roast before filling so they develop caramelization and extra depth, while the meat sauce simmers to the perfect balance of smoky, tangy, and sweet.
These stuffed peppers are an easy weeknight option: they come together quickly, store well as leftovers, and are great reheated for lunch. You can prepare part of the recipe ahead of time—roast the peppers or make the sloppy joe filling in advance to streamline dinner prep.
The recipe blends classic sloppy joe flavors with the satisfying texture of stuffed peppers: browned ground meat cooked with tomato paste, smoked paprika, brown sugar, apple cider vinegar, Worcestershire sauce and tomato sauce for a saucy, well-rounded filling. A little Havarti on top melts into a creamy, golden blanket.
Why this works
Roasting the peppers first gives them a head start: they soften, caramelize, and develop flavor, while the inside becomes more tender and ready to accept the sloppy joe filling. Browning a mix of ground turkey and beef adds richness while keeping the dish balanced. The tomato paste, brown sugar and vinegar layer sweetness and tang, and smoked paprika brings a gentle smokiness.
Once the filling is ready, spoon it into the roasted pepper halves, top with shredded Havarti, and return to the oven until the cheese is bubbly and golden. Finish with chopped parsley and sliced green onions for a fresh contrast.
Sloppy Joe Stuffed Peppers
Sloppy Joe Stuffed Peppers
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Ingredients
- 4 bell peppers, sliced in half lengthwise, seeds removed
- kosher salt and pepper
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 pound ground turkey, I use 94% lean
- 1 pound lean ground beef
- 2 tablespoons tomato paste
- 1 tablespoon smoked paprika
- ⅓ cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 ½ tablespoons Worcestershire sauce
- 15 ounces tomato sauce
- 6 to 8 ounces Havarti cheese, freshly grated
- fresh chopped parsley, for topping
- thinly sliced green onions, for topping
Instructions
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Preheat the oven to 400°F. Brush or spray the peppers inside and out with olive oil, season with salt and pepper, place on a baking sheet, and roast 15–20 minutes until slightly softened and blistered.
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Heat a large pot over medium-low and add 1 tablespoon olive oil. Add the diced onion, red bell pepper and garlic with a pinch of salt and pepper. Cook until the onions soften, about 5–6 minutes.
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Increase heat to medium and add the ground turkey and beef with another pinch of salt and pepper. Break the meat apart with a spoon and cook until browned.
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Stir in the tomato paste, smoked paprika and brown sugar. Add Worcestershire sauce and apple cider vinegar, then stir in the tomato sauce. Cover and simmer 15–20 minutes, stirring occasionally. Taste and adjust seasoning—more salt, sugar or vinegar as desired.
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Spoon the sloppy joe mixture into the roasted pepper halves. If you have extra filling, refrigerate it for sandwiches later. Top each pepper with grated Havarti cheese.
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Return to the oven and roast another 8–10 minutes, until the cheese is melted and golden. Sprinkle with fresh parsley and sliced green onions before serving.
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Comfort food heaven.