Thursday, November 17, 2011

Sloppy Peps

This recipe is great for leaving in the crock pot while you're at work or doing errands. You get all the smokey-sweet flavors of sloppy joes but in a green pepper instead of a bun. Adding carrots and sweet potatoes in the mix packs this dish with vitamins but is easily hidden from kids (or husbands).

Sweet potatoes, red peppers, carrots and vegan beef crumbles simmered in a sweet and smokey tomato sauce and packed in a green bell pepper.
Crock pots win again!

Sloppy Peps
serves 4
2 tbl extra virgin olive oil
1 spanish onion, small dice
1 carrot, small dice
1 cup small dice sweet potato
1 red bell pepper, medium dice
1 tbl garlic powder
1 tbl chile powder
1/4 tsp red pepper flakes
12 oz Smart Grounds vegan beef crumbles
2 tbl organic light brown sugar
1 tbl vegan worcestershire sauce
2 tsp dijon mustard
1 tbl plus 1 tsp tomato paste
1-15oz can diced tomatoes
4 green bell peppers
1-15oz can tomato sauce
2 cups vegetable broth
salt and pepper
2 tbl chopped fresh parsley

Preheat a crock pot on high.
In a large pot, saute the onion and carrot until soft and fragrant, 5 minutes. Add the sweet potato and red bell pepper and saute 3 minutes more. Add the garlic powder, chile powder, red pepper flakes, 1 tsp salt and 1/4 tsp pepper. Stir to combine and cook seasonings for 2 minutes. Add the beef crumbles and lightly brown, 3 minutes. Add the brown sugar, worcestershire sauce, mustard, tomato paste and diced tomatoes and simmer for 10 minutes.
Cut the tops of of each green bell pepper and hollow out the inside. Fill each pepper with the filling mixture, packing in tight and overflowing slightly.
Pour the tomato sauce and vegetable broth into the bottom of the crock pot. Add 1 tsp salt and 1/2 tsp pepper and stir to combine.
Place the peppers in the crock pot and cover. Cook on high for 3 hours or low for 6 hours.
Sprinkle with parley and serve.

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