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Porter and Roasted Red Pepper Sloppy Joes

4.0 by 7 people
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  • Makes: 12 servings
  • Serving Size: 1 sandwich
  • Yields: 12 sandwiches
  • Prep: 25 mins
  • Freeze: Up to 1 month
  • Stand: Thaw: 24 hours

Porter and Roasted Red Pepper Sloppy Joes



  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).

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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