Serves 12
173 cal · 35 min
Sloppy Garden Joes
Recipe GLPRfb196d97dea5b1
A wholesome twist on the classic sloppy joe, loaded with fresh vegetables and lean ground turkey. This hearty sandwich filling combines sautéed onions, carrots, and bell peppers with ground turkey, then simmered in a savory tomato and barbecue sauce blend with mushrooms. Served on toasted whole wheat buns, it's a satisfying meal that brings vegetables into every bite.
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Ingredients
1 medium yellow onion, chopped
1 medium carrot, chopped
1 medium green bell pepper, chopped
1 pound ground turkey (85% lean)
1 can (8 ounces) low-sodium tomato sauce
1 can (14.5 ounces) whole tomatoes, crushed
8 ounces mushrooms, drained (4 cans, 2 ounces each)
1/4 cup barbecue sauce
6 whole wheat buns, split in half
Directions
Thoroughly wash your hands with soap and clean water before beginning food preparation.
Heat a large skillet over medium heat. Add the chopped onion, carrot, and bell pepper along with the ground turkey. Cook, breaking up the turkey as it browns, for approximately 5 minutes until the turkey is no longer pink and the vegetables begin to soften. The turkey should reach an internal temperature of 165°F.
Pour in the low-sodium tomato sauce, crushed tomatoes with their juices, drained mushrooms, and barbecue sauce. Stir well to combine all ingredients.
Increase heat to bring the mixture to a gentle boil, then immediately reduce heat to low. Simmer uncovered for 10 minutes, stirring occasionally to prevent sticking and ensure even cooking.
Continue cooking without the lid for an additional 3 minutes until the sauce thickens to your desired consistency and clings to a spoon.
Toast the split whole wheat buns lightly if desired. Spoon the sloppy joe filling generously onto each bun half and serve immediately.
Store any leftover filling in an airtight container in the refrigerator within 2 hours of cooking. Use within 3-4 days.
