Tempo Turkey Sloppy Joes with Shishito Peppers & Carrot Fries
JAZZ UP DINNER

Tempo Turkey Sloppy Joes

with Shishito Peppers & Carrot Fries

30 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This twist on the family classic celebrates Disney and Pixar’s Soul. Inspire a love of wholesome ingredients in your kids with this specially designed recipe—and check out Soul streaming December 25 on Disney+. Click here to cook along to Disney’s Jazz playlist—Soul soundtrack available 12/18. For this comforting, family-favorite dish, to pair with the irresistible barbecue flavor in our filling, we’re adding a topping of tangy, crunchy pickle chips.
11 green SmartPoints® per serving
11 blue SmartPoints® per serving
11 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

WW Recommended 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
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Nutrition Label
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fresh
ingredients
Tempo Turkey Sloppy Joes with Shishito Peppers & Carrot Fries
Title
  • 18 oz Ground Turkey
  • 4 Potato Buns
  • 1 Persian Cucumber
  • ¾ lb Carrots
  • 6 oz Shishito Peppers
  • 2 cloves Garlic
  • ½ cup Barbecue Sauce
  • ¼ cup Tomato Paste
  • 2 Tbsps Rice Vinegar
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare & start the carrot fries
1 Prepare & start the carrot fries

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then halve crosswise. In a bowl, combine the carrot pieces, all but 1 teaspoon of the spice blend, and 1 teaspoon of olive oil; season with salt and pepper. Toss to coat. Reserving the bowl, transfer to one side of the sheet pan  and arrange in an even layer. Roast 7 minutes. Leaving the oven on, remove from oven.

Prepare the remaining ingredients & make the dipping sauce
2 Prepare the remaining ingredients & make the dipping sauce

Meanwhile, thinly slice the cucumber into rounds; place in a bowl. Add the vinegar. Season with salt and pepper; set aside to marinate, stirring occasionally, at least 10 minutes. Peel and roughly chop 2 cloves of garlic. Halve the buns. In a bowl, combine the yogurt, remaining spice blend, and  1 teaspoon of olive oil; season with salt and pepper.

Roast the peppers & carrot fries
3 Roast the peppers & carrot fries

In the reserved bowl, combine the peppers and 1 teaspoon of olive oil; season with salt and pepper. Toss to coat. Carefully transfer to the  other side of the sheet pan of partially roasted carrots and arrange in an even layer. Roast 12 to 14 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Reserving the sheet pan, carefully transfer the roasted peppers and carrot fries to a serving dish. Discard the foil.

Make the filling
4 Make the filling

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 5 minutes, or until browned. Add the chopped garlic and tomato paste; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the barbecue sauce and 1 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 7 to 8 minutes, or until the sauce is thickened and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

Toast the buns & serve your dish
5 Toast the buns & serve your dish

Place the halved buns, cut sides up, on the reserved sheet pan. Toast in the oven 3 to 4 minutes, or until the edges are lightly browned and crispy. Remove from the oven and transfer to a work surface. Assemble the sandwiches using the toasted buns, filling (you may have extra filling), and marinated cucumber (discarding any liquid). Serve the sandwiches with the roasted peppers and carrot fries and dipping sauce on the side. Enjoy!

Tips from Home Chefs

Prepare & start the carrot fries
1 Prepare & start the carrot fries

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then halve crosswise. In a bowl, combine the carrot pieces, all but 1 teaspoon of the spice blend, and 1 teaspoon of olive oil; season with salt and pepper. Toss to coat. Reserving the bowl, transfer to one side of the sheet pan  and arrange in an even layer. Roast 7 minutes. Leaving the oven on, remove from oven.

2 Prepare the remaining ingredients & make the dipping sauce

Meanwhile, thinly slice the cucumber into rounds; place in a bowl. Add the vinegar. Season with salt and pepper; set aside to marinate, stirring occasionally, at least 10 minutes. Peel and roughly chop 2 cloves of garlic. Halve the buns. In a bowl, combine the yogurt, remaining spice blend, and  1 teaspoon of olive oil; season with salt and pepper.

Prepare the remaining ingredients & make the dipping sauce
Roast the peppers & carrot fries
3 Roast the peppers & carrot fries

In the reserved bowl, combine the peppers and 1 teaspoon of olive oil; season with salt and pepper. Toss to coat. Carefully transfer to the  other side of the sheet pan of partially roasted carrots and arrange in an even layer. Roast 12 to 14 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Reserving the sheet pan, carefully transfer the roasted peppers and carrot fries to a serving dish. Discard the foil.

4 Make the filling

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 5 minutes, or until browned. Add the chopped garlic and tomato paste; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the barbecue sauce and 1 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 7 to 8 minutes, or until the sauce is thickened and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

Make the filling
Toast the buns & serve your dish
5 Toast the buns & serve your dish

Place the halved buns, cut sides up, on the reserved sheet pan. Toast in the oven 3 to 4 minutes, or until the edges are lightly browned and crispy. Remove from the oven and transfer to a work surface. Assemble the sandwiches using the toasted buns, filling (you may have extra filling), and marinated cucumber (discarding any liquid). Serve the sandwiches with the roasted peppers and carrot fries and dipping sauce on the side. Enjoy!

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