Flavorful Stuffed Peppers–Sloppy Joe Style
Mixing two favorites into one YUMMY recipe. Here's a GREAT way to add lots of wonderful vegetables to your dinner, tonight! This is a newer recipe for us, but it sure does elevate traditional stuffed peppers to a whole new level of amazingly delicious!
Sloppy Joe Stuffed Peppers
- 3 Yellow or orange bell peppers, large
- 4 tbsp Olive Oil
- Salt and Pepper
- 1 lb Ground Beef
- 1 Carrot, medium (finely chopped)
- 1 Onion, (finely chopped)
- 1 6 oz pkg White Mushrooms (finely chopped)
- 2 cloves Garlic, (finely chopped)
- 2 tsp Cumin
- 2 tsp Smoked Paprika
- 1 14.5 oz can Tomatoes, fire-roasted
- 1/2 cup Ketchup
- 1 tbsp Mustard, Dijon
- 1 tbsp Light Brown Sugar
- 1 tbsp Cider Vinegar
- 2 tbsp Italian Parsley (chopped)
- 1 cup Cheese (grated)
- Corn Chips (crumbled)
Preheat the oven to 425º F
Halve the peppers through the stems; remove the stems, seeds and membranes. In a 9x13 baking dish, toss the peppers with 1 tablespoon of the olive oil and 1/2 teaspoon salt, then arrange the peppers cut-sides up. Set aside.
Heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the hamburger and cook, breaking it up, until no longer pink, about 3 minutes. Add the carrots, onions, mushroom and garlic and cook until the vegetables begin to soften, about 5 minutes Season with the cumin, smoked paprika, 1/2 teaspoon salt and some pepper; stir to combine. Add the tomatoes, ketchup, mustard, brown sugar, vinegar, parsley and 3/4 cup water. Bring to a rapid simmer and cook until thickened, about 10 minutes.
Spoon the filling into the pepper halves and sprinkle with the Cheddar. Pour 1/4 cup water into the bottom of the baking dish and tent with foil (make sure it doesn't touch the cheese.). Bake until the peppers begin to soften, 20-25 minutes. Uncover and bake until peppers are very tender and the filling is browned and bubbly, another 15-20 minutes.
Serve the stuffed peppers topped with crumbled corn chips.
