This sloppy joe is no nutritional slouch, filled as it is with sautéed peppers (for carotenoids, plus vitamins A and C) and portobello mushrooms (selenium).

This recipe is from The Real-Food Diet Mix-and-Match Meal Plan.
Servings: Serves 4
  • 3 Tbsp. extra-virgin olive oil
  • 2 cloves garlic , peeled and chopped
  • 1 small green bell pepper , cored, seeded, and thinly sliced
  • 1 small red bell pepper , cored, seeded, and thinly sliced
  • 1 thinly sliced yellow onion
  • 1 pound portobello mushrooms , wiped clean, black gills scraped out and discarded, and thinly sliced
  • Salt and freshly ground pepper
  • 1 cup tomato sauce
  • 2 Tbsp. tomato paste
  • 1 Tbsp. Worcestershire sauce
  • 2 tsp. chopped fresh oregano
  • 1/2 tsp. Tabasco sauce
  • 4 toasted whole wheat hamburger buns
  • 1/2 jalapeno pepper , sliced (optional)
  • Directions
    Heat 2 tablespoons oil in a large skillet over medium-high heat. Add garlic, bell peppers, and onion; cook, stirring, until softened, about 10 minutes. Add rest of oil and mushrooms; toss well. Cook, stirring occasionally, until mushrooms are soft and liquid is absorbed, 8 to 10 minutes; season with salt and pepper.

    Reduce heat to medium. Add tomato sauce and paste, Worcestershire, oregano, Tabasco, and 3/4 cup water; stir well. Cook, stirring often, to thicken, about 10 minutes; season with salt and pepper.

    Spoon mixture inside hamburger buns, and add jalapeño slices on top (if using).

    Recipe variations:
    • Top sloppy joes with shredded Cheddar.
    • Add thinly sliced eggplant to the skillet with the mushrooms.
    • Omit peppers and increase mushrooms by 6 ounces.
    • Substitute other varieties of mushrooms for the portobellos.
    From Hudson Valley Mediterranean: The Gigi Good Food Cookbook, by Laura Pensiero. Copyright (c) 2009 by Laura Pensiero. Published by William Morrow Cookbooks, an imprint of HarperCollins Publishers. Reprinted by permission.


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