Sloppy joes are a perfect comfort food: they’re hearty and can be eaten with your hands. What more could you want? These sloppy joes are made with lentils, making them perfect for vegetarians and vegans. They’re high in protein, low in fat, and are extremely filling. If you aren’t ready for a totally meatless experience, reduce the amount of lentils by half and add a quarter pound of ground beef.
Lentil Sloppy Joes
- 1/2 c. uncooked lentils
- 2 c. water
- 1 tsp. olive oil
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp. chili powder
- 1 tsp. oregano
- 1/2 tsp. salt
- 8 oz. can tomato sauce
- 1 tbsp. tomato paste*
- 1 tbsp. brown sugar
- 1 tbsp. yellow mustard
- Put lentils in a small pot and add water. Cover and bring to a boil, then reduce heat to a simmer and cook for 15-20 minutes or until lentils are tender. Drain.
- Heat olive oil in medium skillet over medium heat. Saute onions and garlic until onions are soft. Add cooked lentils, chili powder, oregano, salt, tomato sauce, and tomato paste. Mix well, and cook for 10 minutes, stirring occasionally.
- Add brown sugar and mustard and stir well to combine. Remove from heat and allow mixture to sit for 5 minutes so flavors can blend. Serve on hamburger buns or your favorite roll.
*Tomato paste can be found in resealable tubes at most grocery stores. (If it’s in Oklahoma, surely it’s everywhere.) You can also find it online at Amazon: Amore Tomato Paste.
These stuffed peppers are packed full of goodness: quinoa and a variety of veggies make them a healthy weeknight meal. While the baking time is on the long side, they’re well worth the wait. A bell pepper and a half plus a side salad make for a filling and delicious dinner!
Quinoa & Veggie Stuffed Peppers
- 1 tbsp. olive oil
- 1/2 red onion, chopped
- 4 oz. sliced mushrooms
- 1/2 c. chopped carrots
- 4 bell peppers; 1 cored, seeded, and chopped; tops removed and reserved from remaining 3, then cored and seeded
- 1/4 c. chopped parsley
- 2 oz. baby spinach
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground cumin
- 1/2 c. uncooked quinoa
- 1/4 tsp. sea salt
- 1/4 tsp. coarse ground black pepper
- Combine quinoa with 1/2 c. water; bring to rapid boil, then reduce to simmer for 15 minutes.
- Preheat oven to 350 degrees F and lightly oil small baking dish (8″x 6″ or 8″x 8″)
- Heat oil in large skillet over medium-high heat. Add onion and cook, stirring occasionally until transparent and beginning to brown, about 8 minutes. Add mushrooms and cook until softened, about 5 minutes. Add carrots and chopped peppers; cook until just softened, about 4 minutes. Remove from heat. Add parsley and spinach; cook until spinach is wilted. Stir in cinnamon, cumin, and cooked quinoa. Toss gently to combine.
- Divide quinoa mixture among remaining 3 bell peppers, gently packing it down so each pepper is fully filled. Top each pepper with reserved top and arrange in baking dish. Cover tightly with foil and bake for 50-60 minutes. Serve immediately.