4 teaspoons olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
1 medium red pepper, chopped
1 small green pepper, chopped
1 stalk celery, chopped
2 pounds ground beef chuck
1 can (28 ounces) whole tomatoes in puree, chopped
2 tablespoons light (mild) molasses
1 tablespoon cider vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
6 hamburger buns, split
In a nonstick 12-inch skillet, heat oil over medium heat. Add onion and garlic and cook until onion is tender, about 5 minutes.
Add red and green peppers and celery and cook until tender, about 5 minutes. Stir in ground beef and cook, breaking up meat with side of spoon, until meat is no longer pink, about 5 minutes. Stir in tomatoes with their puree, molasses, vinegar, slat, and black pepper and heat to boiling. Reduce heat and simmer until sauce has slightly thickened, about 10 minutes.
Place split buns on plates and top with Sloppy Joe mixture.
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