Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 pounds ground turkey
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• Kosher salt and cracked black pepper
• 5 cloves garlic, grated
• 2 green bell peppers, chopped
• 1 large onion, chopped
• One 28-ounce can crushed tomatoes
• One 14-ounce can tomato puree
• 1 cup ketchup
• 1/4 cup packed light brown sugar
• 3 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 24 small potato rolls, lightly toasted

Instructions

1. In a very large skillet set over medium-high heat, heat the oil. Add the ground turkey, garlic powder, onion powder and paprika, and sprinkle with salt and pepper. Cook, breaking up the turkey with a wooden spoon, until browned through, about 5 minutes. Add the garlic, bell peppers and onions, and season with salt and pepper. Cook until the vegetables soften, about 5 minutes.
2. Add the tomatoes, tomato puree, ketchup, brown sugar, mustard, vinegar and Worcestershire sauce. Bring to a boil, reduce the heat to medium low and cook, stirring occasionally, until the sauce thickens, 10 to 15 minutes.
3. To serve, divide the meat mixture among the toasted potato rolls.