Roasted Sloppy Joe Stuffed Bell Peppers
Sloppy Joe Stuffed Peppers: Comfort food meets wild game with homemade sloppy joe filling that lets quality venison or beef shine.
Roasted Sloppy Joe Stuffed Bell Peppers
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American
Author:
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
Servings
8
Prep Time
20 minutes
Cook Time
40 minutes
Calories
275
These sloppy joe stuffed peppers blend the best of comfort food with wild game (though they’re just as good with regular ground beef if that’s what you’ve got on hand).
The key to success starts with having a sharp blade for prep work. You want clean cuts through those peppers, not the ragged edges you get from a dull knife. Just like I keep my hunting knives razor sharp for field dressing, I maintain the same standard in my kitchen.
What makes this stuffed peppers recipe special is the homemade sloppy joe filling.Skip the canned stuff — when working with quality meat, whether it’s venison you harvested yourself or good ground beef from your local butcher, you want those flavors to shine through.
Ingredients
To whip up the perfect sloppy joe stuffed peppers, grab these ingredients:
- 4 bell peppers, sliced in half lengthwise with your favorite kitchen knife (make sure it’s cleaned properly!)
- 1 lb. ground beef (or venison)
- 2 Tbsp. olive oil
- 1 medium yellow onion, chopped
- 1 Tbsp. tomato paste
- 3 cloves garlic, minced
- Beef rub seasoning to taste
- 1 cup tomato sauce
- 1/3 cup ketchup
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. brown sugar
- 1 cup Monterey Jack cheese
- Chopped green onions for garnish
Directions
Assemble the perfect sloppy joe stuffed peppers in three phases:
Grill Setup
Set your grill to direct heat at 350 degrees. I use hickory pellets, but any wood flavor works well at this temperature.
Make the Sloppy Joe Filling
Heat olive oil in a heavy pan over medium heat.
Cook onion until translucent.
Add garlic and tomato paste, cook 2–3 minutes until fragrant.
Add ground meat and beef rub, cook 6–8 minutes until browned.
Reduce heat to low.
Mix in Worcestershire sauce, tomato sauce, ketchup, apple cider vinegar, and brown sugar.
Simmer until thickened.
Let cool slightly.
Prepare and Cook the Stuffed Bell Peppers
Place pepper halves flat side up.
Fill each pepper with sloppy joe mixture.
Top with cheese.
Put peppers on grill grates.
Cook 40 minutes until peppers are tender.
Cool briefly.
Top with green onions.
Recipe Note
Tips for Perfect Sloppy Joe Stuffed Bell Peppers
When I’m making this stuffed bell peppers recipe at home, I practice these techniques that make a big difference:
- Look for peppers that sit flat when cut lengthwise. I pick ones with broad, flat bottoms and thick walls. They hold more filling and won’t tip over on the grill.
- Whether using venison or beef, go with 80/20 ground meat. The fat keeps your filling moist during the long cook. Mix in some ground pork or bacon if you’re using venison, which runs lean.
- Hit those peppers with beef rub before stuffing them. Then season each layer as you build — the meat mixture, then a light sprinkle right before the cheese goes on.
- Double the sloppy joe filling recipe. Use half for your peppers, then portion and freeze the rest in freezer bags. Next time you want stuffed peppers, you’ll be halfway done before you start.
- Every grill has hot spots. Rotate your peppers halfway through cooking for even doneness. You want tender peppers that still hold their shape.
- Give these stuffed bell peppers 5–10 minutes to cool after coming off the grill. The filling stays together better, and you won’t burn your tongue on molten cheese.
- When trimming peppers, save the bits you cut away. Chop them up and throw them into your sloppy joe mixture for extra flavor.
- Keep the lid closed. Every time you open your grill, you lose heat. These peppers need a steady temperature to cook evenly. Trust your timer and resist peeking too often.
