For a change of pace, Rick suggests swapping out the green pepper in these tasty sloppy joes for an Anaheim, if available. Long and lighter green in color than a bell pepper, Anaheim peppers have just a hint of a bite. —Rick Bolte, Montclair, California
- 3 pounds lean ground turkey
- 3 celery ribs, chopped
- 2 medium onions, chopped
- 1 large green pepper, chopped
- 1-3/4 cups ketchup
- 1 can (8 ounces) no-salt-added tomato sauce
- 3 tablespoons all-purpose flour
- 3 tablespoons sugar
- 3 tablespoons cider vinegar
- 1 tablespoon prepared mustard
- 12 whole wheat hamburger buns, split and toasted
- In a large nonstick skillet, cook the turkey, celery, onions and pepper over medium heat until meat is no longer pink; drain.
- Stir in the ketchup, tomato sauce, flour, sugar, vinegar and mustard. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through. Spoon 2/3 cup turkey mixture onto each bun.
- Or, cool turkey mixture and freeze in freezer containers for up to 3 months.
- To use frozen turkey mixture: Thaw in the refrigerator; place in a saucepan and heat through. Spoon 2/3 cup turkey mixture onto each bun. Yield: 12 servings.
Originally published as Potluck Sloppy Joes in Healthy Cooking August/September 2010, p31
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