bell peppers
kid-friendly
mushrooms
vegetables
vegetarian
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Sloppy Joe Goes Veggie

Sloppy Joe Goes Veggie

The Great Jack O' Lantern Blaze Might Be the Coolest Halloween A…

How to Make White Pasta E Fagioli | Rachael Ray

How to Make Lobster Risotto with Saffron, Tomatoes and Zucchini …

A Breast Cancer Surgeon's Top 4 Lifestyle Tips for Better Breast…

Stacy London Swears by These Cooling Products During Menopause

This 25-Year-Old Started "Excuse My Grandma" Dating Podcast With…

How to Make Za'atar Chicken Shawarma + Turmeric Rice Pilaf | Rac…

How to Make Creamy Spinach Pasta | Rachael Ray

Ron + Clint Howard on New Memoir "The Boys": "This Is Really a L…

How to Make Homemade Cheese Ravioli Made With Fresh Egg Pasta Do…

According to Rachael, THIS Is How Long Opened Tomato Paste Lasts…

Rachael Shares Her Best Tips for Working with Fresh Thyme

How to Make a Negroni-Martini (Negronatini) | John Cusimano

Broadway Superstar Laura Benanti One-Ups Hugh Jackman's Most Emb…

Motley Crue's Nikki Sixx Says His Music Industry Uncle's Biggest…

How to Make Shrimp Parm | Rachael Ray

How to Make Hoisin  Fried Rice | Rachael Ray

This Video of Rach's Number One Feline Fan Watching Her Cook on …

Anthony Michael Hall Talks "Halloween Kills" Story: "It's classi…

Ingredients

  • 1 tablespoon EVOO Extra Virgin Olive Oil
  • 1 pound portabella mushroom caps, wiped clean and diced into small, bite-sized pieces
  • 1 medium onion, chopped
  • 3 cloves garlic, finely chopped or grated
  • 1 small red bell pepper, chopped
  • 2 tablespoons tomato paste
  • 3 tablespoons brown sugar
  • 1 tablespoon red wine vinegar, eyeball it
  • 2 tablespoons Worcestershire sauce
  • 1 8-ounce can tomato sauce
  • Salt and pepper
  • 4 crusty rolls, split, toasted and lightly buttered
  • Sliced or chopped dill pickles, for garnish

Yield

Serves: 4

Preparation

Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the mushrooms to the pan and cook until golden brown, 7-8 minutes.

Add the onion, garlic and bell pepper to the pan and season liberally with salt and pepper. Continue cooking until the veggies are tender, 5-6 minutes more. Add the tomato paste to the pan and cook 1 minute.

In a small bowl, stir together the brown sugar, vinegar, Worcestershire and tomato sauce. Add the mixture to the skillet and simmer until thickened and saucy.

Pile the Sloppy Veggie Joes onto toasted, buttered bun bottoms and top with pickles and bun tops.