Roasted sloppy joe stuffed bell peppers on a wooden platter, with a seasoning jar.

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

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

Cuisine

American

Category

Dinner

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.

Roasted Sloppy Joe Stuffed Bell Peppers

Ingredients

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    • 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

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        1. Set your grill to direct heat at 350 degrees. I use hickory pellets, but any wood flavor works well at this temperature.

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        1. Heat olive oil in a heavy pan over medium heat.

        2. Cook onion until translucent.

        3. Add garlic and tomato paste, cook 2–3 minutes until fragrant.

        4. Add ground meat and beef rub, cook 6–8 minutes until browned.

        5. Reduce heat to low.

        6. Mix in Worcestershire sauce, tomato sauce, ketchup, apple cider vinegar, and brown sugar.

        7. Simmer until thickened.

        8. Let cool slightly.

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        1. Place pepper halves flat side up.

        2. Fill each pepper with sloppy joe mixture.

        3. Top with cheese.

        4. Put peppers on grill grates.

        5. Cook 40 minutes until peppers are tender.

        6. Cool briefly.

        7. Top with green onions.

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