AKA: “Hang on Sloopy” by The McCoys

paleo stuffed peppers

Sloppy joes are a great option when you want something you can throw together. They are easy, fun, and delicious! This particular recipe includes a paleo / gluten-free twist. Instead of serving your joes between two buns, pile it high in a roasted pepper “bowl”.

roasted peppers

Serving size: 4 pepper bowls

2 LARGE peppers (color of your choice)
1 Tbs cooking oil (butter, ghee, bacon fat, coconut oil)
1 lb grass-fed beef
1 yellow or white onion
1 cup mushrooms (optional)
8 oz. tomato paste
1 cup chicken broth
1 Tbs garlic
2 Tbs mustard (brown, or course)
1 Tbs vinegar
Spices to taste:
1 Tbs Cayenne
1 Tbs Paprika
2 tsp Salt
2 tsp Pepper

Preheat oven to 400 degrees.
Cut peppers in half, scoop out insides, line on a baking sheet and cook for 10 minutes.

stuffed peppers

While peppers are roasting, heat up a large pan with your favorite baking oil. For savory dishes like this, I use a nice helping of bacon fat. Add onions to the pan and cook for 5 minutes, add in beef. After beef starts to brown, add in mushrooms (optional). I like adding in extra veggies that will go well with the flavor, hence… mushrooms!

Keep stirring ingredients and add in tomato paste, chicken broth, garlic, mustard, vinegar, and spices. I like things SPICY so I add a lot more cayenne!

Once meat is brown, let the mixture simmer for another 15-20 minutes so flavor soaks in. Scoop heaping portions of your sloppy joe meat into the pepper bowls. Feel free to add cheese. Put the pepper bowls back into the oven for another 15-20 minutes.

Make a mess and enjoy!


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