By Traeger Kitchen
Load your peppers with some hearty flavor. Homemade Sloppy Joe filling is packed into bell peppers, baked over cherrywood and topped with melted cheese. The sloppier the better with this recipe.
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|2 Tablespoon||extra-virgin olive oil|
|1 Medium||yellow onion, chopped|
|1 Tablespoon||tomato paste|
|3 Clove||garlic, minced|
|1 Pound||ground beef|
|To Taste||kosher salt|
|To Taste||Black pepper|
|1 Cup||tomato sauce|
|1 Tablespoon||Worcestershire sauce|
|1 Tablespoon||apple cider vinegar|
|1 Tablespoon||brown sugar|
|4||bell peppers, sliced in half lengthwise|
|1 Cup||Monterey Jack cheese, shredded|
|chopped green onions, for garnish|
When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
In a large skillet over medium heat, add the oil and onion and cook until the onion is translucent, 5-8 minutes. Stir in the tomato paste, and garlic, and cook until fragrant, 2-3 minutes.
2 Tablespoon extra-virgin olive oil
1 Medium yellow onion, chopped
1 Tablespoon tomato paste
3 Clove garlic, minced
Add the ground beef, season with salt, pepper, and cook until browned, 5 minutes. Reduce the heat to low and stir in the tomato sauce, ketchup, Worcestershire sauce, apple cider vinegar, and brown sugar. Let simmer until slightly thickened, 3-5 minutes.
1 Pound ground beef
To Taste kosher salt
To Taste Black pepper
1 Cup tomato sauce
1/3 Cup ketchup
1 Tablespoon Worcestershire sauce
1 Tablespoon apple cider vinegar
1 Tablespoon brown sugar
Divide the Sloppy Joe mixture evenly into 8 pepper halves and top with cheese.
4 bell peppers, sliced in half lengthwise
1 Cup Monterey Jack cheese, shredded
Place the peppers directly on the grill grates. Close the lid, and cook until the peppers are tender, 45 minutes.
350 ˚F / 177 ˚C
Remove the peppers from the grill, garnish with green onions, and serve immediately. Enjoy!
chopped green onions, for garnish
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