So hold onto this recipe for the 2017 Super Bowl - or better yet, for any occasion when you need a delicious casual meal.
My youngest daughter - that's right,
I said I wouldn't make any predictions today, but I will make one: I'll be making these terrific Sloppy Joe Stuffed Peppers again, and soon!
Sloppy Joe Stuffed Peppers
(inspired by Host the Toast and Rachael Ray)
3 bell peppers (any combination of red, yellow and orange)
1 Tbsp canola oil (first amount)
1 Tbsp canola oil (second amount)
1 pound ground chicken or ground beef
2 Tbsp brown sugar
2 tsp steak seasoning blend
1 medium onion, chopped
1 Tbsp red wine vinegar
1 Tbsp Worcestershire sauce
2 cups tomato sauce
2 Tbsp tomato paste
shredded cheddar cheese
green onions, chopped, optional (I forgot to use these, but I think they'd be great)
Brown rice, cooked according to package directions (to serve with stuffed peppers)
Preheat oven to 375 degrees.
Using a paring knife, cut around the stems of the peppers to remove them. Cut peppers in half and remove any leftover seeds or membrane. Coat pepper halves with 1 Tbsp canola oil. Place on parchment paper on a baking sheet, and bake for 15 minutes.
In the meantime, over medium heat, add 1 Tbsp canola oil to a skillet, and add ground meat. Pour brown sugar and steak seasoning over the meat and mix to blend. Add chopped onions, red wine vinegar, and Worcestershire, and cook until meat and onions are browned.
Add tomato sauce and tomato paste to skillet, reduce heat to simmer, and cook another 5 minutes. Set aside.
After the peppers have cooked for 15 minutes, pull them out of the oven, and stuff with sloppy joe mix. Cook another 20 minutes.
Remove from oven and top each pepper half with shredded cheese. Bake about another 10 minutes.
Garnish with green onions and serve with brown rice.