Ingredients
Scale
- 4 Bell Peppers – I used 2 red, 2 Orange
- 2 Tbs. Butter
- 1 1/2 lb. Ground Beef
- 3 oz. Onion – Chopped
- 2 oz. Carrots – Chopped
- 1 Celery Stalk – Chopped
- 3 Large Cloves Garlic – Minced
- 8 oz. Can Rotel Zesty Tomato and Green Chili Sauce
- 1/3 Cup Beef Broth
- 1/4 Cup Reduced Sugar Ketchup
- 2 Tbs. Tomato Paste
- 1 Tbs. Worcestershire Sauce
- 1 tsp. Yellow Mustard
- 1 Tbs. Chili Powder
- 1 tsp. Cumin
- 1 tsp. Salt
Notes
Peter loved the sloppy joe mixture.
Nutrition
For Sloppy Joe Mix Only Makes 4 Servings: 1 Serving: Calories: 355 Carbs: 7.75 net grams Fat: 12.5 g Protein: 47.5 g For Sloppy Joe Mix and Bell Peppers Makes 4 Servings: 1 Serving: Calories: 392 Carbs: 11.75 net g Fat: 12.5 g Protein: 48.5 g
Directions
- Preheat oven to 350°
- Rinse bell peppers, cut off tops and remove stems and seeds from inside. Lightly grease a baking sheet with butter. Sprinkle peppers with salt and pepper. Bake 35 minutes on middle rack.
- In a large non-stick skillet, over medium-high heat, add ground beef, onion, carrots, celery, and garlic. Cook until ground beef is cooked through – About 10 minutes.
- Drain excess grease from pan.
- To meat mixture, add Rotel, beef broth, ketchup, tomato paste, Worcestershire, mustard, chili powder, cumin, and salt. Mix until all ingredients are well incorporated. Reduce heat to low and simmer 5-10 minutes.
- After 35 minutes, remove bell peppers from oven. Stuff with sloppy joe mixture, serve and enjoy!