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2 lbs ground turkey
1 1/2 c diced tomatoes (or 1 can)
5 scallions, finely chopped
medium red pepper
1 t salt
1 t pepper
1/2 t garlic powder
1/2 t paprika
1/4 t smoked paprika
1/2 t red pepper flakes
1 t coconut sugar
3-4 sprigs fresh thyme, chopped
1 t fresh oregano, chopped
1/4 c basil, chopped
1 T olive oil
3/4 c InstaBroth
1 can tomato paste
1/2 c tomato sauce
smoked mozzarella cheese, optional

Place pepper directly on burner set to medium high and char on all sides. Watch the pepper closely, turning often. Once pepper is blackened, place it in a paper lunch bag to cool. Brown the turkey over medium heat. Use a paper towel to remove the shiney and blackened outer skin from the pepper. Cut open, remove seeds and dice. Set aside. Combine salt, pepper, garlic, paprika, smoked paprika red pepper flakes and coconut sugar. Whisk until well combined. Add to browned turkey meat, stir to coat. Add diced tomatoes, scallions and red peppers. Stir. Add InstaBroth, olive oil, tomato paste and tomato sauce. Stir to combine. Bring to a boil, reduce to simmer and add fresh thyme, oregano and basil. Simmer for 15-20 minutes. Preheat oven to 350.
Spoon mixture onto hamburger buns and top with very thinly sliced smoked mozzarella. Bake Sloppy Joe’s until cheese has melted, about 2 minutes. Alternately, you could add Sloppy Joe mix to a sweet potato, a spinach and kale salad or a wrap. Enjoy!

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