Sloppy Joe Stuffed Peppers

Name: Sloppy Joe Stuffed Peppers
Yield: 6 servings
Ingredients: 6 bell peppers (any color); 1 tbsp (15 mL) oil; 1 lb. (450 g) ground beef; 1 small onion, diced; ¾ cup (175 mL) chili sauce or ketchup; 2 tbsp (30 mL) brown sugar; 2 tbsp (30 mL) Worcestershire sauce; 1 tbsp plus 1 tsp (20 mL) Kansas City–Style Barbecue Rub or Smoky Barbecue Rub divided; 2 cups (500 mL) cooked rice; 4 oz. (125 g) cheddar cheese, grated (1 cup/250 mL); ½ cup (125 mL) sour cream

Prep 10 min

Cook 50 min

Ready in 60 min

These stuffed peppers are a fun way to get the kids to eat their vegetables—and the sloppy joe filling will make it a family favorite.

Ingredients

6 bell peppers (any color)
1 tbsp (15 mL) oil
1 lb. (450 g) ground beef
1 small onion, diced
¾ cup (175 mL) chili sauce or ketchup
2 tbsp (30 mL) brown sugar
2 tbsp (30 mL) Worcestershire sauce
1 tbsp plus 1 tsp (20 mL) Kansas City–Style Barbecue Rub or Smoky Barbecue Rub divided
2 cups (500 mL) cooked rice
4 oz. (125 g) cheddar cheese, grated (1 cup/250 mL)
½ cup (125 mL) sour cream

Directions

Preheat the oven to 350°F (180°C).
Cut off the tops of the bell peppers and remove the stems and seeds. Slice a thin strip off the bottom of each bell pepper so it can stand upright. Place in a large microwave-safe bowl. Microwave for 5 minutes. Remove, then place in a 9" x 13" (23 cm x 33 cm) pan.
Heat the oil in a large skillet over medium heat for 2–3 minutes.
Add the ground beef and onion to the skillet. Cook the beef, breaking it into crumbles, for 8–10 minutes, or until the beef is no longer pink and the onions are translucent.
Add the chili sauce, brown sugar, Worcestershire, and 1 tbsp (15 mL) of rub. Bring the mixture to a simmer and cook, stirring occasionally, for 3–4 minutes, or until thickened.
Add the rice to the skillet and stir to combine. Spoon the beef mixture evenly into the peppers.
Cover the pan with foil and bake for 20 minutes. Remove the foil from the pan and top the peppers with the cheese. Bake for an additional 20 minutes, or until the peppers are tender and the cheese has browned.
Combine the remaining rub and sour cream. Dollop on top of each pepper before serving.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 450, Total Fat 20 g, Saturated Fat 9 g, Cholesterol 80 mg, Sodium 1,150 mg, Carbohydrate 44 g, Fiber 2 g, Sugars 18 g (includes 4 g added sugar), Protein 23 g