Sloppy Joe

This was a huge hit with my whole fam!  We ate it on spaghetti squash but would be great in bell pepper cup, over a baked potato or as a sandwich.

Tip: If you don’t use up the dates for this recipe, you can always use them to make the classic appetizer “devil on horseback” where you wrap them in bacon and bake them until the bacon is cooked.

Adapted from physicalkitchness


  • evoo for the pan
  • 2lb ground beef
  • 1 onion, chopped
  • 10 medjool dates, pitted, chopped in half
  • 1.3c boiling water
  • 2T tomato paste
  • 16oz tomato sauce
  • 1 red or green bell pepper, chopped
  • 1 large garlic, minced
  • 1t sea salt
  • 1t dried parsley
  • 3T apple cider vinegar
  • 2T Dijon mustard


  • In a large skillet on med/high heat, add evoo and ground beef, breaking up the beef
  • Add the onion, pepper and cook until tender and meat begins to brown, stirring occasionally
  • While the meat is browning, add dates to boiling water for a minute
  • Remove dates and place them in a bowl, along with 4T of the date water
  • Add the tomato paste and tomato sauce to the bowl and blend all ingredients using an immersion blender
  • As the beef has browned, reduce to med heat and add garlic, salt, parsley, vinegar and mustard to the beef mixture, stirring to combine
  • Add tomato/date mixture to the beef and stir
  • Cook for 5-10 min and serve

To make the spaghetti squash, I placed four spaghetti squash halves (squash cut in half, deseeded, brushed with evoo) cut side down on a non-stick foil lined baking sheet and placed them in a 400F oven for 45 min.  Once they were brown, I flipped them over and used a fork to scrape the inside.



2 thoughts on “Sloppy Joe

  1. Pingback: Whole 30 – Day 22 | Find the Time to Cook

  2. Pingback: Whole 30 – Day 24 | Find the Time to Cook

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