Sloppy Joe Stuffed Peppers For A Low-Carb Dinner
Sloppy Joe Stuffed Peppers For A Low-Carb Dinner
Ingredients
For the sloppy joe combination:
2 kilos ground beef
1 onion, chopped
1 green bell pepper, chopped
1 pink bell pepper, chopped
1 (15 ounce) can tomato sauce
1 (15 ounce) can tomato paste
1/2 cup brown sugar
1/4 cup Worcestershire sauce
1 tablespoon yellow mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
12 bell peppers, halved and seeded
1 cup shredded cheddar cheese
For the stuffed peppers:
Ingredients
For the stuffed peppers:
– 6 medium green bell peppers
– 1 pound ground beef
– 1 small onion, chopped
– 1 green bell pepper, chopped
– 1 pink bell pepper, chopped
– 1 can (15 ounces) tomato sauce
– half of cup water
– 1 tablespoon brown sugar
– 1 tablespoon Worcestershire sauce
– half teaspoon salt
– 1/4 teaspoon black pepper
– half of cup shredded cheddar cheese
– 1/4 cup sour cream (optional)
Instructions
To make the sloppy joe combination:
Brown the bottom beef in a large skillet over medium heat; drain off extra grease. Stir within the onion and green pepper; prepare dinner until tender.
Add the remaining sloppy joe elements; simmer for 15 minutes, or till the sauce has thickened.
Cut the tops off of the bell peppers; take away the seeds and ribs. Place the peppers in a single layer in a baking dish; fill with the sloppy joe mixture.
Top with shredded cheddar cheese. Bake at 350 degrees F (175 levels C) for 20 minutes, or until the peppers are tender and the cheese is melted.
To make the stuffed peppers:
Instructions, To make the stuffed peppers:
- Preheat oven to 400°F (200°C).
- Cut bell peppers in half lengthwise and take away seeds and ribs.
- In a large skillet, brown floor beef and onion over medium warmth.
- Stir in sloppy joe sauce, water, salt, and pepper.
- Bring to a simmer and prepare dinner for 5 minutes, or till heated by way of.
- Spoon sloppy joe combination into bell pepper halves.
- Top with shredded cheddar cheese.
- Bake for quarter-hour, or until peppers are tender and cheese is melted.
- Let stand for five minutes earlier than serving.
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