Porter and Roasted Red Pepper Sloppy Joes

By á-24534

Per serving: 225 kcal cal.,
4 g fat
(1 g sat. fat,
0 g polyunsaturated fat,
1 g monounsatured fat),
35 mg chol.,
519 mg sodium,
30 g carb.,
4 g fiber,
9 g sugar,
17 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 1/2 pounds extra-lean ground beef
• 1 cup chopped onion (1 large)
• 1 1/2 cups bottled roasted red sweet pepper strips
• 1 8 ounce can no-salt-added tomato sauce
• 1/2 cup chili sauce
• 1 tablespoon molasses
• 1 tablespoon Dijon-style mustard
• 1 tablespoon reduced-sodium Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon ground black pepper
• 1/2 cup porter beer or other dark beer
• 12 whole wheat buns, split and toasted

Details

Servings 12
Preparation time 25mins
Cooking time 25mins
Adapted from bhg.com

Preparation

Step 1

In a large skillet cook ground beef and onion over medium heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off any fat. Cool slightly.

Meanwhile, in a large resealable freezer bag or airtight container combine roasted pepper strips, tomato sauce, chili sauce, molasses, Dijon mustard, Worcestershire sauce, garlic, oregano, salt, thyme, and black pepper. Add meat mixture to pepper mixture in bag. Seal and freeze for up to 1 month.

To serve, thaw meat mixture in the refrigerator for 24 hours. Transfer meat mixture to a 3 1/2- or 4-quart slow cooker. Stir in beer. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Serve meat mixture in buns (if desired, use a slotted spoon for serving).