Preheat the oven to 400 degrees F and spray an 8X8 baking pan with a non-stick cooking spray.
Brown the ground beef with the red bell pepper and onion in a large skillet over medium high. Break up the ground beef as it cooks and the vegetables are soft. Drain off any grease from the pan.
Stir in the minced garlic, tomato sauce, ketchup, brown sugar, mustard, Worcestershire sauce and pepper. Bring to a low simmer and cook for 3-5 minutes, Then remove the pan from the heat.
Spread the mixture into the bottom of the 8X8 baking pan.
Whisk together the cornbread mix, egg, milk and vegetable oil in a medium size mixing bowl. Stir in half of the shredded cheese.
Spoon the cornbread mixture on top of the sloppy Joe mixture in the pan and carefully spread it evenly over the top. Then top with the remaining shredded cheese.
Bake for 25-20 minutes until the cornbread is golden brown.
Let the casserole set for 5-10 minutes. Then the casserole is ready to serve and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days. You can double the recipe and cook in a 9X13 baking pan. Increase the cooking time and use a toothpick to ensure that the cornbread is done.