Sloppy Joe Stuffed Peppers

Do you love sloppy Joes? How about a sloppy joe with extra veggies cooked inside a sweet tender bell pepper? This dish can be prepped and refrigerated in advance or cooked and served fresh.

Recipe adapted from Food Network

Ingredients:

3 large bell peppers

8 ounces white mushrooms finely diced

1 pound lean ground turkey

4 cups spinach diced (measure before dicing)

1 large carrot peeled and diced

1 small sweet onion diced

2 garlic cloves

2 teaspoons cumin

2 teaspoons smoked paprika

1 14.5 ounce can fire roasted tomatoes

1/2 cup ketchup

1 teaspoon light brown sugar

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

2 tablespoons fresh parsley

1 cup shredded cheese (Cheddar, provolone, etc..)

Directions:

1. Preheat oven to 425 degrees if cooking now.
2. Halve the peppers removing the stems. Spray a 9×13 pan with olive oil and lay the pepper halves in the pan.
3. Spray a pan with olive oil spray. Break up and cook the turkey over medium heat until no longer pink. Drain. Reserve.
4. Spray a large nonstick pan with olive oil spray. Sauté carrots, onions, mushrooms, spinach, and garlic over medium heat until vegetables are soft approximately 5 minutes.
5. Add tomatoes and simmer for 5 minutes.
6. Add ketchup, mustard, sugar, and vinegar. Stir gently for 10 minutes until sauce thickens.
7. Spoon the filling into the pepper halves. Sprinkle with cheese. Extra liquid from the filling will drain around the peppers. This is okay the liquid will help soften and cook the peppers.
8. Tent foil over the peppers and bake for 20 minutes. Remove foil and cook for another 15-20 minutes until filling is browned and cheese is melted.
9. Serve.