Gluten-Free Sloppy Joe Recipe (Easy To Make)

Ingredients

• 1 small onion, finely diced
• 1/3 green bell pepper, seeded and finely diced
• 3 garlic cloves, minced
• 1 lb ground beef
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• 2/3 cup ketchup (gluten-free & no high fructose corn syrup)
• 1 tablespoon brown sugar
• 1 tablespoon tomato paste
• 1 1/2 teaspoon yellow mustard
• 3/4 teaspoon chili powder
• 1/2 teaspoon Worcestershire Sauce (Lea & Perrins)

Remember to always check for gluten-free labeling!

Instructions

• Finely dice the onion. Seed and finely dice the green bell pepper. Set aside.
• Mince the garlic cloves. Set aside.
• In a large skillet over medium heat add the ground beef, onions, and green bell pepper. Cook until the ground beef is no longer pink. Break it up as it cooks with a spatula or meat chopper.

• Add in the minced garlic and continue to cook for another minute.
• Next add in the ketchup, water, brown sugar, tomato paste, mustard, chili powder, and Worcestershire sauce and stir to combine. Bring to a boil and then reduce heat to low and simmer for 15-20 minutes, stirring occasionally.
• Serve over gluten-free hamburger buns.
• Pro tip: Butter buns with butter or non-dairy butter and toast in a skillet before making the sandwiches.

Storage

Store: Store cooled leftovers in a covered container in the refrigerator for 3-4 days.

Freeze: Completely cool sloppy joe sauce and then place in a freezer bag or container for up to 2 months. To thaw: remove from the freezer and place in the refrigerator overnight.

Reheat on the stove or microwave.