Turkey Sloppy Joes


turkey.sloppy.joe.tortilla1 (2)


It’s been a crazy week here and I’m being pulled in what feels like endless directions.  It’s just the time to take one evening and make a big batch of comfort food that can get me through the week.  Ground turkey was on sale at the market so enter turkey sloppy joes.  This is one of my favorite Fall dishes as it’s comforting and super easy to prepare.  I always make a double batch as it saves well in the refrigerator for a few days and also freezes well.  I like sloppy joes served in different ways.  Of course there’s the traditional way on a toasted whole wheat or pretzel bun but I really like it in warmed corn tortillas.  I also serve it over brown rice or whole grain pasta like a meat sauce.  I’ve even made an outside-the-box taco salad with it which is great with some roasted squash and baked tortilla chips. But two of my favorite ways to serve this mixture is over roasted spaghetti squash and inside the cavities of roasted acorn squash halves.  Wow, now that’s a great big serving of Fall on a dinner plate!  Enjoy and be sure to let me know your creative ideas for serving sloppy joes.


I use a medium dice on the bell peppers and a small dice on the onion which seems to be the right texture for the sloppy joes.  I always use a variety of colors with the peppers as it looks so nice and fall-like.  Yellow and orange seem to be the prettiest.


Turkey Sloppy Joes
Prep time
Cook time
Total time
I make a large batch of these as they're delicious and tend to go fast. You could definitely cut the recipe in half. But I warn you, you'll miss not having leftovers of this dish!
Recipe type: Main Course, What's for dinner?
Cuisine: Comfort Food
Serves: 6-8
  • 2 pounds ground turkey
  • 2 cans tomato sauce
  • 4 cups of assorted bell peppers - diced medium (I used green and orange)
  • 1 medium Vidalia onion - diced small
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • ½ teaspoon chipotle chili powder
  • Kosher salt
  • black pepper
  • corn tortillas
  1. Heat a large non-stick skillet over medium high heat.
  2. Cook the ground turkey until no longer pink.
  3. Reserve a tablespoon of the turkey drippings and then drain any excess fat off the turkey.
  4. Put the turkey into another bowl and set aside.
  5. In the same skillet add the tablespoon of turkey drippings and a small drizzle of olive oil.
  6. Heat the skillet over medium high heat.
  7. Add the peppers, onions and all of the spices. Stir until well combined.
  8. Cook the peppers and onions until they're tender but not soggy, about 8-10 minutes.
  9. Turn the heat down to medium.
  10. Add the turkey back into the pan along with the tomato sauce.
  11. Stir well and heat everything all the way through.
  12. If the sauce is too thin you can add some tomato paste to thicken it up.
  13. I've never chosen to do this as the sauce on the leftovers gets thicker after you refrigerate it.


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