Air Fryer Sloppy Joe Stuffed Peppers

A white plate with two sloppy joe stuffed yellow bell peppers topped with melted cheese and garnished with fresh parsley.

These Air Fryer Sloppy Joe Stuffed Peppers combine the classic flavors of a sloppy joe with the fresh crunch of bell peppers. This simple, tasty dish is easy to make and perfect for a fun, wholesome meal. It's sure to be a hit whether you're cooking for the family or a gathering with friends.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Course: Main Course

Cuisine: American

Keyword: sloppy joe stuffed peppers

Servings:

Calories: 500kcal

Ingredients

2 large bell peppers any color you’d like
1 pound ground beef
1 onion diced
2 cloves garlic minced
2 teaspoons chili powder
2 teaspoons smoked paprika
¾ cup ketchup
1 tablespoon Dijon mustard
1 tablespoon brown sugar
3 teaspoons Worcestershire sauce
1 cup cheddar cheese shredded
Chopped parsley for topping is optional

US Customary - Metric

Instructions

Cut the bell peppers in half from top to bottom, and remove the stem, seeds, and any inside bits. Set aside.
2 large bell peppers
In a large skillet, add the ground beef and cook on medium to high heat until everything is cooked and browned. Add the onions and garlic and cook for 3-4 minutes on medium to low heat.
1 pound ground beef, 1 onion, 2 cloves garlic
Add the ketchup, Dijon mustard, chili powder, paprika, brown sugar, and Worcestershire sauce and stir until everything is combined. Add ½ cup of water and stir once again. Bring to a simmer and cook for 10 minutes or until everything has thickened up.
2 teaspoons chili powder, 2 teaspoons smoked paprika, ¾ cup ketchup, 1 tablespoon Dijon mustard, 1 tablespoon brown sugar, 3 teaspoons Worcestershire sauce
Evenly add the sloppy Joe mixture into the peppers using a spoon. Add to the air fryer basket and cook for 8-10 minutes at 350°F (180C). Check on it halfway through to make sure the meat isn’t burning.
Once done add sprinkles of the cheese on top of the meat and cook again just until the cheese is melted.
1 cup cheddar cheese
Garnish with chopped parsley and serve.
Chopped parsley for topping is optional

Notes

Peppers: You can get by using 3 peppers, just evenly fill the peppers with the meat mixture.

Opt for Lean Meat: Using lean ground beef helps keep the dish lighter and healthier. If you prefer, you can also use ground turkey or chicken.

Add Some Heat: If you like things spicy, try adding a dash of hot sauce or a sprinkle of red pepper flakes to the filling mixture.

Save Time with Prep: Frozen diced onions and pre-minced garlic are great time-savers without sacrificing flavor.

Make Ahead: You can prepare the stuffed peppers up to the point of baking and store them in the refrigerator overnight. Just add a few extra minutes to the cooking time when you're ready to bake.

Check for Doneness: Depending on the size and thickness of your bell peppers, cooking times may vary. It’s a good idea to check that they are tender before serving.

Cheese: While cheddar is great, feel free to experiment with other types of cheese like Monterey Jack or even a sprinkle of Parmesan.

Keep an Eye on Moisture: If your filling seems too dry, add a bit more water or tomato sauce to keep it moist while it cooks inside the peppers.

Storage and Reheating Instructions

Cool Down: Let the stuffed peppers cool to room temperature before you pack them away.

Refrigerate: Use airtight containers to store the peppers in the refrigerator. They’ll keep well for up to 3-4 days.

Reheat Gently: When you’re ready to enjoy your leftovers, reheat them gently in the microwave, air fryer, or in the oven. If using the oven or air fryer, cover them with foil to keep the peppers from drying out during reheating.

Freezing: If you can’t finish all the stuffed peppers within a few days, you can freeze them. Wrap each pepper individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to a month. Defrost in the refrigerator overnight before reheating.

Nutrition