| Ingredients |
| Yves Veggie Cuisine Italian or Original Ground Round |
1 pkg |
1 pkg |
| Olive Oil |
1 tbsp |
15 ml |
| Medium Onion, diced |
half |
half |
| Red Bell Pepper, diced |
1/2 cup |
125 ml |
| Green Bell Pepper, diced |
1/2 cup |
125 ml |
| Tomato Sauce |
2 cups |
500 ml |
| Ketchup |
1/3 cup |
75 ml |
| Worcestershire sauce (optional) |
1 tbsp |
15 ml |
| Basil Leaves |
1 tsp |
5 ml |
| Oregano Leaves |
1/2 tsp |
2 ml |
| Salt |
1/4 tsp |
1 ml |
| Black Pepper |
1/4 tsp |
1 ml |
| Large Buns/Roll |
4 |
4 |
| shredded low-fat cheddar cheese (optional) |
1/2 cup |
125 ml |
| Directions |
| Step 1 |
Heat oil in large skillet and add onion, peppers and garlic. Saut for about 5-6 minutes, stirring. |
| Step 2 |
Add tomato sauce, ketchup, Worcestershire sauce (if using), basil, oregano, salt and pepper. Reduce heat to medium and cook, uncovered for about 10 minutes. |
| Step 3 |
Add crumbled Yves Italian Ground Round. Stir well and cook 1-2 minutes more. Cut each bun in half and place, open, on serving plates. Top with dollops of Sloppy Joe mixture and shredded cheese (if using). |
| Step 4 |
Makes 4 servings |
| Submitted by: |
Hal Johnson and Joanne McLeod |
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