Sloppy Joe Stuffed Bread
When I was a kid, I used to LOOOOOOVE when my mom made Sloppy Joes for dinner. Maybe it was the fact that for once, I was actually allowed to make a mess with my food for once. This version helps to manage some of that mess a little more, as there’s no sloppy meat falling out from between a bun. We really love this as an easy weeknight dinner that is not only going to take care of our hungry bunch, but it’s quick and delicious. This cheesy, Sloppy Joe French bread creates not only a cleaner eating experience, which in my case is desirable, but also gives a nostalgic explosion of a classic favorite with a little added cheesy twist.
Nothing revolutionary here, other than we serve this in an open-face style rather than between two buns. We cook up the meat as we normally would, but what we really love here is the addition of cheese and peppers. Both kinds of cheese, Cheddar, and Monterey Jack add great creaminess as well as flavor. And the diced bell peppers offer a pop of color and a little bit of crunch to each bite of our Sloppy Joe stuffed bread.
The only thing we have left to do is to slice this into individual servings and dinner is served! Sloppy Joes served up with a twist, and everyone seated at our dinner table absolutely loves it. Simple food that is delicious and easy to clean up is a recipe for weeknight cooking success. We guarantee this is a dinner that will disappear almost as quickly as it took for us to make it!
- Preheat oven to 350°F.
- Line a baking sheet with foil and placed sliced bread halves onto sheet, cut side up.
- Sauté onions in oil until softened and translucent. Add ground beef and cook until browned. Drain excess liquid before adding Sloppy Joe sauce to pan. Stir sauce with meat until thoroughly mixed.
- Spread meat mixture over both halves of bread. Top with Cheddar and Monterey Jack cheeses, followed by diced bell pepper. Bake for 8-10 minutes or until cheese is completely melted.
- Garnish with chopped green onions. Enjoy!
Originally published on 12Tomatoes, written by Sarah Cool.
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