My favorite stuffed pepper recipe EVER! If you love sloppy joes and stuffed peppers you’ll love this perfect combination of the two recipes.
Author:Jenn Homa
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
Yield:4-6 servings 1x
Ingredients
Scale
2 tablespoons Olive Oil, Divided
1 medium Yellow Onion, Chopped
1 pound Ground Venison
1 teaspoon Salt
½ teaspoon Black Pepper
1 tablespoon Minced Garlic
1 tablespoon Tomato Paste
1 cup Tomato Sauce
¼ cup Ketchup
1 tablespoon Worcestershire sauce
1 tablespoon Apple Cider Vinegar
1 ½ – 2 cups Shredded Cheddar Cheese
3 Large or 4 Small to Medium Bell Peppers, Cut Lengthwise
Instructions
Preheat your oven to 375 degrees.
Cut your bell peppers in half lengthwise, then remove the core and seeds. Drizzle one tablespoon of olive oil over the peppers and place them in a baking dish. Bake in the preheated for 15 minutes.
While the peppers are in the oven, heat the remaining one tablespoon of olive oil in a large skillet over medium high heat. Add onion and ground venison and cook, breaking up the venison as it cooks, until no longer pink, about 6-8 minutes. Season with salt and pepper and drain off any fat.
Add in minced garlic and tomato paste and cook for one minute, stirring constantly.
Add in tomato sauce, ketchup, Worcestershire sauce and apple cider vinegar. Stir well and simmer. Stir 1 cup of the cheese into the sloppy Joe mixture and divide evenly among the peppers. Top with remaining cheese then bake for 20-30 minutes or until the peppers are hot and bubbly and the peppers cooked to your desired firmness.