08 Sep 2023
40 minutes | easy | Serves 4
Everyone loves a sloppy Joe, and this is our favourite version, with lots of peppers and toppings, such as sour cream and pickled jalapenos. We’ve given this a smoky BBQ twist by charring the peppers before they go into the sauce, and adding a little smoked paprika. We love this served traditionally in sandwiches, but it’s also very good served over baked potatoes.
1.
Light two gas burners on the Jupiter Outback BBQ and set the heat to high. Add the peppers and cook all over until charred.
2.
Remove the skins from the peppers and de-seed them, then finely chop. Heat a frying pan and add a dash of neutral oil. Add the onion and peppers and cook until softened – around 15 minutes.
3.
Add the garlic and paprika and cook for a minute or so more, stirring. Add the beef and cook until browned all over.
4.
Add the passata, Worcestershire sauce, sugar, mustard, some salt and a generous splash of water. Cook over low heat, stirring regularly until everything is thick.
5.
Serve in buns with the sour cream, chives and jalapenos.
Save any leftover sloppy Joe filling and try using it in a toasted sandwich with cheese for a quick and delicious lunch.
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