The strong flavors in this Sloppy Joe recipe are very satisfying, especially with a bit of spicy Sriracha! It's always a family hit.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large onion , diced
- 1 green bell pepper , diced
- 1 tablespoon minced garlic
- 1 pound ground turkey
- 1 cup canned puréed tomatoes
- 0.25 cups barbecue sauce , such as KC Masterpiece
- 2 tablespoons ketchup
- 2 tablespoons white vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown mustard
- 1 tablespoon chile-garlic sauce , such as Sriracha
Instructions
-
1
Heat olive oil in a skillet over medium heat. Add onion and bell pepper; cook until beginning to soften, about 5 minutes. Add garlic and ground turkey; cook and stir until turkey is completely crumbled and browned, another 5 to 7 minutes.
-
2
Stir in puréed tomatoes, barbecue sauce, ketchup, vinegar, Worcestershire sauce, mustard, and chile-garlic sauce. Simmer until completely heated, 7 to 10 minutes more.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Simple Macaroni Salad
This easy, simple macaroni pasta salad recipe is excellent for parties, picnics, and those summer day barbecues.
Vegan Baked Polenta with Radicchio
Creamy polenta, vegan cheese blend, and flavorful radicchio meet in this vegan meal. This is an adaptation of a popular dish from the Lombardy region of Italy. It typically uses fatty cheeses and butter. This version offers all the flavor without animal fats, making it perfect for vegan diets or for anyone looking to reduce fats in their diet.
Easy Butternut Squash and Pear Soup
This soup is great for a cold fall day. I don't often cook using recipes so all amounts are my best guess but feel free to experiment - this recipe is great no matter what I seem to do with it. One helpful hint with the squash: It is really hard to peel so I do not peel it but instead roast it and then scoop the insides out into the soup. It's much easier that way! Serve topped with blue cheese crumbles and crusty bread on the side.