Bramasole

Sloppy Joe Stuffed Peppers

2 tbsp. olive oil
1 medium yellow onion, chopped
1 tbsp. tomato paste
3 cloves garlic, minced
500g ground beef
kosher salt
Freshly ground black pepper
1 c. tomato sauce
1/3 c. ketchup
1 tbsp. Worcestershire sauce
1 tbsp. apple cider vinegar
1 tbsp. brown sugar
4 bell peppers, cut lengthwise
1 c. Shredded gouda

Preheat oven to 400°.
In a large skillet over medium heat, heat oil. Cook onion until soft and translucent, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about a minute more. Add ground beef, season with salt and pepper, and cook until no longer pink, 6 to 8 minutes.
Reduce heat to low and stir in tomato sauce, ketchup, Worcestershire, apple cider vinegar, and brown sugar. Let simmer until slightly thickened, 5 to 7 minutes.
To a large baking dish, add peppers. Divide the mixture evenly into 8 pepper halves and top with cheese. Pour beef broth into baking dish (to help peppers steam) and cover with foil.
Place under preheated grill until cheese melts..