Porter and Roasted Red Pepper Sloppy Joes

A half cup of dark beer adds depth of flavor to the beef mixture in these Sloppy Joe sandwiches.

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3.5 by 9 people

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  • Makes: 12 servings
  • Serving Size: 1 sandwich
  • Makes: 12 sandwiches
  • Prep: 25 mins
  • Freeze: Up to 1 month
  • Stand: Thaw: 24 hours

Porter and Roasted Red Pepper Sloppy Joes

Directions

  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.
  2. 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.
  3. 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).
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Nutrition Facts (Porter and Roasted Red Pepper Sloppy Joes)

  • 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
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Reviews (3)

9 Ratings
290 Days Ago
You lost me at "freeze for up to a month". This odd notion of preparing and then freezing a fresh meal is ridiculous. Why not just eat what you are preparing when it is fresh?
1012 Days Ago
This was delicious! Has quite a kick to it! I loved it! Used brown sugar instead of molasses. So good!
1100 Days Ago
I didn't do this in the slow cooker because when I started making this I didn't realize that it was a slow cooker recipe. So, I browned the onions and ground beef then added all the sauce ingredients and simmered for 20-30 minutes. Served over whole wheat hamburger buns. I cut the recipe in half, so it should have served 4 people, but I felt the serving size was a little small. I have no idea how this whole recipe would ever serve 12 people. The flavor was really great and will probably make again (adjusting the amount of the ingredients though).

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