Dice the green bell pepper and onion finely. I prefer a small dice to better incorporate with the meat and sauce.

In a large sauté pan or Dutch oven, heat about 1 tablespoon of oil over medium heat and add the pepper, onion and minced garlic. Gently sweat the onion until translucent. Keeping the heat moderate enough to avoid browning.

Season the ground turkey with a generous pinch or two of kosher salt and pepper. Push the vegetables out to the outer edges of the pan, add a little more oil if using lean ground turkey, and add the meat to the pan. I allow it to cook undisturbed to get a little color in one piece.

Break it up with a wooden spoon or spatula. Continue cooking until the meat is no longer pink.

Add all the ingredients of the sauce directly to the pan (tomato sauce, brown sugar, cider vinegar, Worcestershire sauce and yellow mustard), stir well to coat and bring to a boil.

Cover and cook for 5 minutes, stirring occasionally. Uncover and let simmer until the sauce has thickened, about 5-8 minutes more.

Scoop onto split hamburger buns and serve!