Sausage and Peppers Sloppy Joes

6 servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Sausage and Peppers Sloppy Joes made with bell peppers, ground pork served on a toasted brioche roll topped with Provolone cheese and ready in under 20 minutes!

It’s time for another sloppy joe recipe in this series, and today we’re combining Ultimate Sloppy Joes with your favorite food-truck-style sausage and peppers!

Sausage and Peppers Sloppy Joes Sausage and Peppers Sloppy Joes

Sausage and Peppers Sloppy Joes take one of my all-time favorite foods to get at local fairs, food-truck-style sausage and peppers, and mashes it together into the ultimate sloppy joe experience.

In fact we love sausage sloppy joes so much that the BBQ Sausage Sloppy Joes are in our top 3 out of all of them.

This savory, spicy sausage is simmered in a sauce with brown sugar, spices, peppers, and onions. This recipe is a huge fan with kids, and client reviews have included one saying, “We’re huge fans of these, my youngest wants to know if we could have them again the next night!”

Sausage Sloppy Joes with Bell Peppers

Can you use other meat for ground pork sloppy joes?

Sausage and peppers is traditionally made with seasoned pork sausage, so I used a ground pork with spices for these sloppy joes. Also, we wanted to add some variety from all of the ground beef happening in this series.

But if you have ground turkey on hand, that could work, too. But ground pork will give you the full experience! If using ground turkey or chicken just remember the fennel seed is super important to the “sausage flavor.”

If you want a more typical sausage seasoning here’s a great homemade sausage seasoning:

Homemade Sausage Seasoning:

1 1?2 teaspoons kosher salt
3  teaspoons paprika
¾ teaspoon garlic powder
½ teaspoon fennel seed
1 teaspoon coarse ground black pepper
red pepper flakes, optional

Process in a small food processor or coffee grinder for 10 seconds. Mix with 1 pound of ground pork.

Sausage and Peppers Sloppy Joe Recipe

WHAT TO SERVE WITH sausage and peppers SLOPPY JOES?

We love serving side dishes with these sloppy joes that you’d classically serve with your favorite burgers including Crispy Sweet Potato FriesBeer Battered Onion Rings and Loaded Garlic French Fries.

Tips for Sausage and Peppers Sloppy Joes:

  • Make sure you cook the pork on medium-high heat until browned.
  • If you want some variety in the peppers dice half of them and slice the other half. This may take a bit longer but they’ll look great with the sliced peppers as toppings.
  • If you are sensitive to how sweet the sloppy joe sauce is, cut the brown sugar down to 1 tablespoon.
  • Don’t let the sauce reduce until dry, stop the cooking when it still looks nice and saucy.
  • Sauce will continue to reduce even after you turn off the heat.
  • You can stack the provolone cheese and cut it into cubes (like in this Stuffed Cabbage Sloppy Joes).

Sausage and Peppers in a bun

I’d love to know how it turns out for you so if you do make the recipe pretty please come back and leave a comment letting me know how you enjoyed them.

We put a ton of effort into recipe testing 35 Sloppy Joes for this weekly series! And I want to keep them coming, if you keep going nuts for them! And your top picks are ALL 4 of the original sloppy joes on the site!

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Sausage and Peppers Sloppy Joes

Sausage and Peppers Sloppy Joes made with bell peppers, ground pork served on a toasted brioche roll topped with Provolone cheese and ready in under 20 minutes!
Yield 6 servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch, Main Course, Sandwich
Cuisine American
Author Sabrina Snyder


  • 2 tablespoons olive oil
  • 1 1/2 pounds ground pork
  • 1 tablespoon fennel seeds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 garlic cloves minced
  • 1 yellow onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 cups tomato puree
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 cup chicken stock
  • 6 brioche buns
  • 6 slices Provolone cheese
  • 1/4 teaspoon crushed red chili flakes optional


  • In a large heavy bottomed skiller on medium-high heat add olive oil, ground pork fennel seeds, crushed red pepper, salt and black pepper, breaking it up with a potato masher as it cooks, about 5-6 minutes.
  • Add the garlic, onion and bell peppers and cook for 4-5 minutes.
  • Lower the heat to medium before adding in the tomato puree, brown sugar, cider vinegar and chicken stock, cooking until saucy and reduced (about 5-6 minutes).
  • Serve on brioche buns with slice of provolone cheese.


Calories: 476kcal | Carbohydrates: 37g | Protein: 37g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 789mg | Potassium: 1067mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1315IU | Vitamin C: 36.5mg | Calcium: 298mg | Iron: 5mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Ohhh I love this. We’ve made something similar but it wasn’t as sloppy. Absolutely jumping over to this recipe!! Yum!