SLOPPY JOE-STUFFED PEPPERS
Steps:
- Preheat the oven to 425 degrees F.
- Halve the peppers through the stems; remove the stems, seeds and membranes. In a 9-by-13-inch 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 turkey and cook, breaking it up, until no longer pink, about 3 minutes. Add the carrots, onions, mushrooms 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 (so the foil is not touching the cheese). Bake until the peppers begin to soften, 20 to 25 minutes. Uncover and bake until peppers are very tender and the filling is browned and bubbly, another 15 to 20 minutes.
- Serve the stuffed peppers topped with crumbled corn chips.
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- Preheat the oven to 350°F. Slice the bell peppers in half from top to bottom. Scoop out the membrane and seeds with a spoon. (I like to leave the stem on the peppers for two reasons - They look pretty and it keeps the filling from running out of the end. Just don't eat the stem.)
- Brown the ground beef in a large skillet over medium heat. Drain excess grease away and add the sloppy joe sauce. Mix to combine then spoon the meat mixture into the peppers. Cover the dish tightly with aluminum foil and bake for 25 to 30 minutes or until the peppers are tender to your liking. Remove from the oven and remove the foil. Top with the desired amount of cheese and return to the oven for 3 to 5 minutes to until the cheese has melted.
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- Heat a medium frying pan over medium heat. When hot, add the olive oil and swirl to coat the pan. Add the ground beef and cook, breaking it up into small pieces until almost cooked through - about 5 minutes.
- Add the onions, garlic, cooking for 1 minute. Then, add the tomato paste, mustard, vinegar, Worcestershire sauce, and beef broth. Simmer gently until most of the liquid has been absorbed - about 15 minutes.
- While the sloppy Joe filling simmers, place the cut peppers in a microwave safe baking dish and steam for 3-4 minutes or until softened. Pour out any water. (Alternately, cover the peppers in foil and begin baking just before preparing the filling (bake for 15-20 minutes to soften. Remove from the oven when the filling has finished simmering, and pour out any accumulated water.)
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