The green peppers from last week’s share are huge! I usually make stuffed peppers, but would not be able to eat all of those big peppers. Another one of my favorite green pepper recipes is Sloppy Joe’s, which I call classy style. It also uses ground beef that I have in the freezer from Mesa Top Farm. Pattie is taking beef orders for October now if you would like to have a stocked freezer full of grass-fed beef. Contact her at email@example.com
The ground beef has a good texture and is very low in fat. I did not have to use a splatter screen to saute it because there was not anything jumping out of the pan. A wet cooking method in sauce works well for grass-fed beef to maintain its moistness without fat. Check out the SPECIAL ORDER menu at the top for more information on the differences in grass-fed beef and the health benefits.
Amy Hetager, CSA Blogger
Classy Sloppy Joe’s with Green Peppers by Amy
1 pound grass-fed ground beef
2 green peppers (or one if it is giant)
1 large sweet onion
2 or 3 cloves garlic (the red garlic braid is delicious in this)
1 tblsp dried crushed oregano
2 tsps cumin
red chile powder to taste
2 tsps Worcestershire sauce
kosher salt & fresh cracked black pepper
1 small can of tomato sauce
16 oz of fresh tomato puree or chopped tomatoes
ketchup to taste (I use Annie’s brand with less sugar)
In a large pan on medium heat, add a little olive oil and the ground beef. I spread the beef evenly at the bottom of the pan providing space for it to all brown. Salt and pepper the meat. Turn the meat and add additional salt and pepper, then oregano, cumin and chile powder as the meat finishes cooking. If there is any oil in the pan, remove before adding more ingredients. I have made this about 10 times since last year and have not had oil to remove from grass-fed beef. Chop the garlic and add to the top of the beef to prevent it from burning. Turn down the heat a little.
In a food processor, blend the onion and green peppers. You could do this while the beef is cooking to save time. It is ok if this mixture is not a dice, but much more like a sauce. This makes a smooth sloppy joe that includes flavor and a vegetable! Pour the mixture in the pan and allow it to cook for a few minutes. Add the tomato sauce, fresh tomato puree and Worcestershire sauce. Reduce the heat to low and let the flavors meld for a few more minutes. I recommend tasting to make sure it is seasoned enough and not bitter from the tomato puree. The ketchup can be added as a sweet element to combat any bitter flavor. It is also what my mom added to sloppy joe’s in the 70’s so I have to have that flavor in them from childhood.
Options for serving include whole wheat toasted buns or english muffins. The muffins make it the “classy” version. I usually place the two muffins face-up on the plate and spoon the mixture over. Sprinkle with sharp cheddar cheese and enjoy.