Hello World KitchenBeta

Low-Carb Sloppy Joe Stuffed Peppers

A healthy, low-carb twist on a classic comfort food. Tender bell pepper halves are generously stuffed with a sweet and savory homemade sloppy joe filling, then baked and topped with melted cheddar cheese.

Prep 15 min Cook 35 min Total 55 min Level Easy

Serves 4

Ingredients

Peppers

4 large Bell peppers — Any color, halved lengthwise, seeds and ribs removed

Sloppy Joe Filling

1 lb Ground beef (85% lean) — Can substitute with ground turkey for a lighter option
0.5 medium Yellow onion — Finely diced
2 cloves Garlic — Minced
0.5 cup Sugar-free ketchup — Sweetened with stevia or monk fruit
1 tbsp Tomato paste
1 tbsp Yellow mustard
1 tbsp Worcestershire sauce
1 tbsp Brown sugar substitute — Such as Swerve Brown or Lakanto Golden
1 tbsp Apple cider vinegar
0.5 tsp Salt — Plus more to taste
0.25 tsp Black pepper

Topping

1 cup Cheddar cheese — Freshly grated

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or non-stick cooking spray.
~5 min
If your peppers wobble, slice a tiny piece off the rounded bottom so they sit flat in the dish.
Place the hollowed-out bell pepper halves cut-side up in the prepared baking dish. Bake them empty for 10 minutes to help them soften slightly while you prepare the filling.
~10 min
Pre-baking the peppers ensures they are tender by the time the cheese is melted at the end.
Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat with a wooden spoon, until the beef is browned and the onions are soft.
~8 min
Drain any excess grease from the skillet before adding the rest of the ingredients.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
~1 min
Reduce the heat to medium-low. Stir in the sugar-free ketchup, tomato paste, yellow mustard, Worcestershire sauce, brown sugar substitute, apple cider vinegar, salt, and black pepper. Simmer the mixture for 5 minutes, allowing the sauce to thicken and the flavors to meld.
~5 min
Taste the filling and adjust the sweetness or salt if necessary.
Remove the partially baked peppers from the oven. Spoon the sloppy joe mixture evenly into each pepper half.
~2 min
Pack the filling lightly so it mounds slightly over the top.
Return the stuffed peppers to the oven and bake for 15-20 minutes, or until the peppers reach your desired tenderness.
~20 min
Remove from the oven, top evenly with the shredded cheddar cheese, and bake for an additional 3-5 minutes until the cheese is beautifully melted and bubbly. Let rest for 5 minutes before serving.
~5 min
Broil for the last 1-2 minutes if you prefer slightly browned cheese.

Nutrition

395

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

580

Sodium (mg)

105

Cholesterol (mg)

Equipment

Large skillet
9x13 inch baking dish
Measuring cups and spoons
Cutting board
Chef's knife

Tips & Storage

To make this even faster, you can make the sloppy joe filling up to 3 days in advance.
Green peppers are typically lower in carbs, but red, yellow, and orange peppers offer a sweeter flavor.
Serve alongside a simple green salad dressed with vinaigrette to keep the whole meal low-carb.
Storage: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 1-2 minutes or in a 350°F oven until heated through.