Ingredients
- 1
large yellow onion (about 10 ounces)
- 2
small red bell peppers (about 6 ounces each)
- 6
large cloves garlic, minced
- 4 tablespoons
olive oil, divided
- 1 3/4 teaspoons
kosher salt, divided
- 2 1/2 pounds
lean ground beef
- 2 (15-ounce) cans
tomato sauce
- 3/4 cup
ketchup
- 2 tablespoons
apple cider vinegar
- 2 tablespoons
packed light brown sugar
- 2 teaspoons
prepared yellow mustard
- 2 teaspoons
Worcestershire sauce
- 8 to 12 ounces
shredded Mexican blend cheese (2 to 3 cups)
- 12
slider buns or soft dinner rolls
- 4 tablespoons
(1/2 stick) unsalted butter
- 1 tablespoons
poppy seeds
Description
-
Dice 1 large yellow onion (about 2 cups). Trim and finely chop 2 small red bell peppers (about 2 cups). Mince 6 large garlic cloves (about 3 tablespoons).
-
Arrange a rack in the middle of the oven and heat the oven to 375ºF. Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium-high heat until shimmering. Add the onion and bell peppers, and season with 1/4 teaspoon of the kosher salt. Cook, stirring occasionally, until the onion is translucent and the peppers are just tender, about 7 minutes.