Sloppy Joe Stuffed Peppers
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 415kcalCarbohydrates: 15gProtein: 19gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 73mgSodium: 396mgPotassium: 507mgFiber: 2gSugar: 10gVitamin A: 4305IUVitamin C: 81mgCalcium: 176mgIron: 3mg
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