Best Sloppy Joe Stuffed Poblano Peppers Recipes

Poblano Pepper Sloppy Joes image

Provided by Erv Kosch

Time 1h

Yield 6 burgers, 8 serving(s)

Number Of Ingredients 14

2 tablespoons canola oil
1 medium onion (diced)
1 poblano pepper (diced)
1/2 cup corn (frozen)
2 garlic cloves (diced)
1 red potatoes (diced)
1/4 teaspoon kosher salt
1 teaspoon dried chipotle powder
1 teaspoon cumin (ground)
1 teaspoon oregano (ground)
1 lb ground turkey
3/4 cup ketchup
4 teaspoons Worcestershire sauce
8 whole grain buns

Steps:

In a dutch oven or 12" heavy skillet put in your oil and set your stove to medium-low heat.
Add the Red Skin Potatoes. Cook for 3-5 minutes stirring occasionally. You want the potatoes warm and slightly softened.
Put in the rest of the vegetables and the salt and cook for 5-10 minutes or until most of moisture has cooked out of the corn. This should be a gentle cooking time so reduce heat to were you just hear the sizzle.
Add the rest of the spices and let it cook for just a minute or two more to help integrate the flavors. If you don't have a Dried Chipotle Powder mix try the Southwest Chipotle Seasoning (recipe #162886) found on RecipeZaar.
Remove the vegetables and set aside. Remember they're hot, so use an appropriate storage vessel.
Brown the meat and drain off any fat or extra juice and discard the liquid.
Bring back the vegetables to the pan and add the rest of the ingredients.
Cook for 10-15 covered or until the potatoes are tender.

Sloppy Joe-Stuffed Peppers image

Provided by Ayesha Curry

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 19

3 large red, yellow or orange bell peppers
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound ground turkey
1 medium carrot, finely chopped
1 small onion, finely chopped
One 6-ounce package white mushrooms, finely chopped
2 cloves garlic, finely chopped
2 teaspoons ground cumin
2 teaspoons smoked paprika
One 14.5-ounce can fire-roasted tomatoes
1/2 cup ketchup
1 tablespoon Dijon mustard
1 tablespoon light brown sugar
1 tablespoon cider vinegar
2 tablespoons chopped fresh Italian parsley
1 cup grated Cheddar
Corn chips, crumbled, for garnish

Steps:

Preheat the oven to 425 degrees F.
Halve the peppers through the stems; remove the stems, seeds and membranes. In a 9-by-13-inch baking dish, toss the peppers with 1 tablespoon of the olive oil and 1/2 teaspoon salt, then arrange the peppers cut-sides up. Set aside.
Heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the turkey and cook, breaking it up, until no longer pink, about 3 minutes. Add the carrots, onions, mushrooms and garlic and cook until the vegetables begin to soften, about 5 minutes. Season with the cumin, smoked paprika, 1/2 teaspoon salt and some pepper; stir to combine. Add the tomatoes, ketchup, mustard, brown sugar, vinegar, parsley and 3/4 cup water. Bring to a rapid simmer and cook until thickened, about 10 minutes.
Spoon the filling into the pepper halves and sprinkle with the Cheddar. Pour 1/4 cup water into the bottom of the baking dish and tent with foil (so the foil is not touching the cheese). Bake until the peppers begin to soften, 20 to 25 minutes. Uncover and bake until peppers are very tender and the filling is browned and bubbly, another 15 to 20 minutes.
Serve the stuffed peppers topped with crumbled corn chips.