Ingredients
Scale
- For the Keto Sloppy Joe Filling:
- 1.5 lbs ground beef (80/20 or 85/15 recommended for flavor and fat content)
- 1 tablespoon avocado oil or olive oil
- 1 medium yellow onion, finely chopped
- 2–3 cloves garlic, minced
- 1 medium green bell pepper, finely chopped (this goes into the mix)
- 1 (15-ounce) can no-sugar-added tomato sauce
- 1/4 cup no-sugar-added tomato paste
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce (ensure it’s low-sugar/low-carb, or use a keto-friendly brand)
- 1–2 tablespoons keto-friendly brown sugar substitute (like erythritol-based or monk fruit blend) or to taste
- 1 tablespoon yellow mustard (or 1 teaspoon dry mustard powder)
- 1 teaspoon chili powder (adjust to your spice preference)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Optional: 1/4 teaspoon red pepper flakes for extra heat
- For the Stuffed Peppers:
- 4–5 large bell peppers (any color combination: red, yellow, orange, green), halved lengthwise and deseeded
- 1.5 – 2 cups shredded cheese (Cheddar, Monterey Jack, Colby Jack, or a blend work well)
- Optional garnish: Fresh parsley or cilantro, chopped
Instructions
- Preheat and Prep Peppers: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a large oven-safe skillet. Arrange the halved and deseeded bell pepper “boats” cut-side up in the prepared dish. You can lightly spray them with cooking oil if desired.
- Optional Pre-Bake: For softer peppers, you can bake the empty pepper halves for 10-15 minutes while you prepare the filling.
- Sauté Aromatics: Heat the avocado oil or olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and the chopped green bell pepper (the one for the filling, not the “boats”). Sauté for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Brown the Ground Beef: Add the ground beef to the skillet with the sautéed vegetables. Break it apart with a spoon and cook over medium-high heat until browned, about 8-10 minutes. Drain off any excess grease from the skillet.
- Build the Sloppy Joe Sauce: To the skillet with the browned beef and vegetables, add the no-sugar-added tomato sauce, tomato paste, apple cider vinegar, Worcestershire sauce, keto-friendly brown sugar substitute, yellow mustard, chili powder, smoked paprika, salt, black pepper, and red pepper flakes (if using). Stir everything together until well combined.
- Simmer the Filling: Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly. Taste and adjust seasonings if necessary – you might want more sweetener, vinegar, or spices.
- Stuff the Peppers: Carefully spoon the Keto Sloppy Joe mixture evenly into each prepared bell pepper half, packing it in gently.
- Top with Cheese: Generously sprinkle the shredded cheese over the top of each stuffed pepper.
- Bake: Place the baking dish in the preheated oven. Bake for 20-30 minutes, or until the peppers are tender-crisp (or to your desired tenderness) and the cheese is melted, bubbly, and slightly golden brown. If the cheese starts to brown too quickly, you can loosely tent the dish with aluminum foil.
- Rest and Serve: Once baked, carefully remove the dish from the oven. Let the stuffed peppers rest for 5-10 minutes before serving. This allows the filling to set slightly and the peppers to cool down a bit. Garnish with fresh chopped parsley or cilantro, if desired.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550