I’ve been obsessed with sloppy joe’s since a tender age. They were sweet and ketchupy and sloppy. When the kids tried sloppy joe’s for the first time and instantly fell in love, I knew it was time for me to start experimenting on a new recipe.
These Vegetarian Sloppy Joe Stuffed Peppers come together super quickly in a few simple steps and are really perfect for meal prep and making ahead. They heat up perfectly and the flavors really come together a day (or few) later.
I sprinkled some cheese on top of mine because let’s be real. I always think some melty cheese is a good idea. But, if you’re vegan or dairy free, feel free to ditch the cheese and you’re good.
If you like sloppy joe’s or stuffed peppers much as me, try out these sloppy joe bites on little sweet potato tostadas. Or these pepper shell tacos or sweet potato rice taco stuffed peppers!
Slice the peppers in half, scoop out the seeds and rinse them. Place the peppers on a rimmed baking sheet with parchment paper.
Drizzle with 2 tablespoons of avocado oil and use your hands to coat the peppers in oil. Turn them flat side down and roast in the over for 20 minutes until softened.
While the peppers are roasting, spiralize the sweet potato on the smallest noodle setting. Then, place half of the noodles into the food processor with the blade and pulse until they are chopped up and smaller than rice consistency. Mine ended up being about couscous consistency.
Heat the last two tablespoons of avocado oil in a large pan over medium-high heat. Add the onions and sauté, stirring frequently until caramelized, about 7 – 10 minutes.
Add the sweet potato rice to the pan along with the minced garlic, coconut sugar, ketchup, Worcestershire, mustard powder, and sea salt. Sauté for 3 minutes. Add two tablespoons of water and continue to cook for another 3 – 5 minutes.
When the peppers are done roasting, use tongs to flip them over and stuff them with the sweet potato “meat.”
Divide the cheddar cheese on top of each pepper and place in the oven for an additional 3 minutes to melt the cheese. Top with cilantro or your favorite herb for garnish.
Recipe
Vegetarian Sloppy Joe Stuffed Peppers
These Vegetarian Sloppy Joe Stuffed Peppers are the perfect meat free and gluten free dinner! Perfect for meal prep or #meatlessmonday!
Ingredients
- 3 green bell peppers
- 4 tablespoons avocado oil
- 1 sweet potato
- 1 sweet onion
- 1/3 cup ketchup
- 2 garlic cloves, minced
- 2 tablespoons coconut sugar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon hot sauce
- 1/2 teaspoon ground mustard powder
- 1/2 teaspoon sea salt
- 2 tablespoons water
- 1/2 cup shredded cheddar cheese
- cilantro for garnish
Instructions
- Preheat oven to 400F.
- Slice the peppers in half, scoop out the seeds and rinse them.
- Place the peppers on a rimmed baking sheet with parchment paper.
- Drizzle with 2 tablespoons of avocado oil and use your hands to coat the peppers in oil.
- Turn them flat side down and roast in the over for 20 minutes until softened.
- While the peppers are roasting, spiralize the sweet potato on the smallest noodle setting.
- Then, place half of the noodles into the food processor with the blade and pulse until they are chopped up and smaller than rice/couscous consistency.
- Heat the last two tablespoons of avocado oil in a large pan over medium-high heat.
- Add the onions and sauté, stirring frequently until caramelized, about 7 – 10 minutes.
- Add the sweet potato rice to the pan along with the ketchup, minced garlic, coconut sugar, Worcestershire, hot sauce, mustard powder, and sea salt.
- Sauté for 3 minutes.
- Add two tablespoons of water and continue to cook for another 3 – 5 minutes.
- When the peppers are done roasting, use tongs to flip them over and stuff them with the sweet potato “meat.”
- Divide the cheddar cheese on top of each pepper and place in the oven for an additional 3 minutes to melt the cheese.
- Top with cilantro or your favorite herb for garnish.
Enjoy!! xo
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