Sloppy Joe stuffed Peppers

A few days ago while pinteresting away I found a nice link to a delicious, old school recipe of Sloppy Joe’s. Gosh those sandwiches were yummy, but now I am quite aware of how little “good” they did for you. I decided there had  to be a way to still have that rich tomato-y taste without all the extra fat and calories, and guess what… there is! I added quite a few veggies to the mix to try and make-up for the lack of butter and oil ( I know those two don’t go hand in hand, but hey! doesn’t hurt to try). I put the mixture in a lovely, large, hollowed out green pepper instead of slopping it on a butter white roll, and boy does that cut out quite a bit of the bad. Have fun, and put your own spin on it if you’d like!


  • 1 of each: red, yellow, and orange bell pepper
  • 1/2 carton of Portobello mushrooms
  • 1 medium sized yellow onion
  • 1lb extra lean ground beef
  • 1 can tomato paste
  • 1 can diced tomato (I used the no salt added garlic, basil, oregano kind)
  • ketchup (to taste= tt)
  • Worcestershire sauce (tt)
  • 1/2 tbsp red pepper flakes
  • 1 tbsp chili powder
  • 1tsp chopped garlic
  • 4 large, hollowed bell peppers (I used green because they are the cheapest!)



Preheat over to 375 degrees. Begin by washing and chopping all of your veggies (minus the ones used for stuffing, of course!)

Next, spray a large frying pan with Pam Olive Oil (my favorite, no oil needed). Then, add all your veggies to the pan and cook on medium high heat until they begin to soften.Add your chili powder and red pepper flakes.Next, add your meat and turn heat down to medium. Break the meat up in the pan with a wooden spoon. Add garlic.

When meat is almost fully brown, add tomato sauce, and diced tomatoes. Let cook on low heat until juices begin to bubble. Add the ketchup and Worcestershire sauce. Turn down to a simmer and prepare baking sheet.

Line the baking sheet with parchment paper and place hollowed out peppers upright on sheet.

Spoon sloppy joe mixture into peppers and place in oven for approx 15-17 minutes.

Remove from oven and eat! I topped mine off with a dollop of fat free sour cream and served it with a side of butternut squash risotto. Yum!