Prep 10 mins
Cook 20 mins
These are so good! Cooking Light suggests serving this with carrots and vegetables chips.
- 3⁄4 cup chopped onion
- 1⁄2 cup chopped green bell pepper
- 3⁄4 lb ground round
- 2 cups tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon prepared mustard
- 1 teaspoon chili powder
- 2 teaspoons Worcestershire sauce
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon dried oregano
- 1⁄8 teaspoon black pepper
- 12 (1 1/2 ounce) rolls, split
- Heat a large nonstick skillet over medium heat.
- Add the onion, pepper and ground round; cook until beef is browned, stirring to crumble.
- Stir in tomato sauce and the rest of the ingredients except the rolls.
- Cover and cook 15 minutes, stirring occasionally.
- Spoon onto rolls.
Decided to try this recipe since it didn't call for ketchup and all kinds of sugar and I'm so glad I did. It's good but (thankfully) not sweet like so many sloppy joe recipes. Since I was also testing this recipe to see if my grandkids would like it, I didn't add the green pepper but will if I'm only making it for myself. I cooked it uncovered and it was just right after 15 minutes, not too sloppy at all.
This recipe is awesome. I liked the fact that it didn't call for ketchup because I don't like ketchup. I made two batches... one with ground meat and one with morningstar ground meat. I added diced carrot and celery to both, which helped stretch the meat a bit. Once the sauce is made, you don't really notice the added veggies. My husband loved this recipe. I could eat it as is w/o the bun. I will certainly be making this again.
This was very tasty! I used TVP instead of ground beef and Truvia instead of sugar. I also used no salt added tomato sauce and paste. This was very easy to make and tasted fabulous!