Sloppy Joe Stuffed Peppers

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• Onions

  Raw

  2 tbsp chopped or 20g

• Celery

  Raw

  1 stalk, medium or 40g

• Garlic

  Raw

  2 cloves, minced or 6g

• Green bell pepper

  Sweet, green, raw

  4 large (2-1/4 per lb, approx 3-3/4" long, or 656g

• Tomato sauce

  No salt added

  ½ cup or 123g

• Sucralose

  Sweeteners, tabletop, splenda packets

  1 packet or 1g

• Vinegar

  Cider

  1 tsp or 5g

• Worcestershire sauce

  2 tsp or 11g

• Mustard

  Prepared, yellow

  ½ tsp or 1 packet or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cheddar cheese

  5 oz or 142g

Directions

1. Preheat the oven to 350° F.
2. Heat a large skillet over medium-high. Add the ground beef, onion, celery, and garlic, and cook, breaking up the meat, until browned and cooked through. Drain excess fat if needed.
3. Stir in the tomato sauce, sucralose, apple cider vinegar, Worcestershire sauce, mustard, and salt and pepper to taste. Reduce heat and simmer until slightly thickened, about 10 minutes. Taste and adjust seasoning as needed.
4. Cut off the tops of the bell peppers and remove seeds and membranes. Bring a pot of salted water to a boil, add the peppers, and simmer until just crisp-tender, 2–3 minutes. Drain well and pat dry.
5. Arrange peppers cut-side up in a baking dish. Stir half of the cheddar into the meat mixture, then spoon the filling into the peppers. Top evenly with the remaining cheddar.
6. Bake until the peppers are tender and the filling is hot and bubbly, 15–20 minutes. Let rest 3–5 minutes before serving.