Today is a great day. Partially because it’s Friday (wooo!), but MOSTLY because today is the day that I finally get to share with you one of my favorite recipes ever. It’s simple, it’s low-carb and low-calorie (only 250 calories per serving), and I got the recipe from my mama so you know it’s gotta be good.
And by good, I mean a-maaaay-zing.
When I was growing up, my mom didn’t cook many different things. My dad was picky and I was even pickier so dinner was kind of boring and monotonous. That is, except for when my mom made her Lemon Chicken, which I will also get up on this blog someday because oh man I’m drooling at the thought and I can’t even finish my sentence.
Anyway, then I went to college. Apparently, my mom decided that now that I was gone, she would start making all of this insanely mouth-watering food and then she and my brother would laugh maniacally at the dinner table about how I was missing out and surviving on Ramen noodles in my dorm.
I’m convinced that’s exactly how it went down. Don’t try to tell me otherwise, MOM!
So one day my poor, hungry, college student self went back home for an unannounced visit, and guess what my mom and brother were eating? Sloppy Joe Stuffed Peppers, oozing with cheesy goodness.
I almost cried real tears of joy when I realized that there was one extra that I could try. They looked and smelled so delicious.
And, wouldn’t you know it, they tasted even more delicious than I had imagined.
Ever since then, they’ve been one of my favorite foods. After much prodding, my mom taught me the recipe (which got two thumbs up from James, by the way) and after a few weeks of me begging, she agreed to let me put her “secret recipe” up on the blog. YAY FOR AWESOME MOM!
The recipe is super easy to make. All you have to do is take your peppers, cut out the stems, and chop them in half.
Then, you cut out any excess membrane until you just have nice clean peppers, like so:
Next, you brown your ground turkey, and then mix in the sloppy joe sauce. Let it continue to cook on low with a lid on so it doesn’t dry out.
Then cook your peppers for 10-15 minutes, or until they’ve softened up.
Now you can scoop that tasty sloppy joe turkey into the peppers and pop them back in the oven.
Bake them for 15 minutes, and then lay a slice of colby jack or cheddar over each pepper.
Bake again for 5 more minutes. The cheese should be melty and alluring and it will probably take every ounce of willpower in your body to resist eating them right away and burning your tongue off.
Let them cool, garnish them with parsley or green onion if you feel so inclined (although it’s totally not necessary) and dig in. Serve with a side of brown rice if you’d like to soak up some of the extra sloppy joe sauce… yum!
Thanks so much to my mom, Theresa Armstrong, the best mom ever and creator of these fantastic Sloppy Joe Stuffed Peppers, for sharing this recipe with me so I can share it with everyone through the blog. Also, thanks for inspiring me with all of the new recipes you make, and old ones you’ve perfected. You have been so helpful throughout the journey of this blog, and it wouldn’t be the same without your input, ideas, taste-testing, and encouragement. Love you!
Alright, that’s enough heart-felt mushiness for today. Make these peppers. Eat them. Love them. Savor every bite. Then, add them to your rotation because you’re gonna want to eat them every week.
- 3 bell peppers (I prefer red, orange, and yellow)
- 1 lb lean ground turkey
- 1 can Sloppy Joe sauce (we use Hunt’s Manwich)
- 1 tablespoon canola oil
- Salt and pepper, to taste
- 6 slices colby jack or cheddar cheese
- Parsley or green onion, chopped, to garnish (optional)
- Brown rice, cooked, to serve (optional)
- Using a paring knife or other small knife, cut around the stem to remove it from the pepper and discard.
- Cut the pepper in half and cut out any leftover seeds or membrane.
- Preheat the oven to 350 degrees F.
- In a large, heavy bottomed skillet over medium-high heat, add a drizzle of canola oil. Once the oil is hot, add in the ground turkey, breaking it apart as it browns.
- Once the turkey browns, drain off any excess liquid. Add in the Sloppy Joe sauce, cook for 2 minutes, and then cover and reduce heat to low.
- Spray a large, oven-safe dish with nonstick cooking spray and place in the peppers, cut side up. Bake for 10-15 minutes, or until slightly softened.
- Divide the Sloppy Joe turkey meat evenly among the pepper halves. Bake again for 15 minutes.
- Top each pepper half with a slice of cheese and bake one last time, for 5 minutes or until the cheese has completely melted.
- Garnish with parsley or green onion, if you’d like, and serve with brown rice.
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