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canola oil scallions orange bell peppers garlic ground turkey tomatoes Worcestershire sauce salt toaster red wine vinegar fresh cilantro
Viewed: 37 - Published at: 2 years agoIngredients
- 1 tbsp. canola oil
- 1 c. chopped scallions
- 1 c. chopped yellow and orange bell peppers
- 1 tbsp. garlic paste
- 1 lb. ground turkey or chicken
- 1 can fire-roasted diced tomatoes
- 2 tbsp. Worcestershire sauce
- 1 chipotle chile in adobo sauce
- 1/2 tsp. salt
- 4 piece cornbread or 4 toaster corncakes
- 1 tbsp. red wine vinegar
- 1/4 c. chopped fresh cilantro
Method
- In a large nonstick skillet, heat oil over medium-high heat.
- Add scallions and bell peppers and cook, stirring constantly, 2 minutes.
- Add garlic paste and cook, stirring constantly, 1 minute.
- Add turkey and cook, breaking it up with a wooden spoon, stirring until no longer pink, 3 minutes.
- Add tomatoes and their juices, Worcestershire sauce, chipotle chile, and salt.
- Reduce heat to medium and cook, covered, 3 minutes.
- Meanwhile, toast cornbread or corncakes.
- Stir vinegar and cilantro into turkey mixture.
- Spoon 1/2 of the Sloppy Jane mixture over 4 slices of cornbread, dividing evenly.
- Repeat with the remaining Sloppy Jane mixture and cornbread.
