- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 8 to10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 773
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Carbohydrates
- 93 g
- Dietary Fiber
- 13 g
- Sugar
- 32 g
- Protein
- 54 g
- Cholesterol
- 117 mg
- Sodium
- 1290 mg
- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 8 to10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 773
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Carbohydrates
- 93 g
- Dietary Fiber
- 13 g
- Sugar
- 32 g
- Protein
- 54 g
- Cholesterol
- 117 mg
- Sodium
- 1290 mg
Ingredients
Directions
- In a large skillet, add the olive oil and ground turkey, sprinkle with the garlic powder, onion powder, paprika, salt and pepper and cook, breaking up with the back of a wooden spoon or potato masher, until the meat is no longer pink, about 5 minutes. Add the garlic, bell peppers and onions and season with salt and pepper. Cook until the vegetables soften, about 5 minutes.
- Add the crushed tomatoes, tomato puree, ketchup, brown sugar, mustard, vinegar and Worcestershire sauce. Bring the mixture to a boil, reduce to a simmer and cook, stirring occasionally, until the sauce thickens up, 10 to 15 minutes. Serve warm on toasted potato rolls.
