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1
In a very large skillet set over medium-high heat, heat the oil.
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2
Add the ground turkey, garlic powder, onion powder and paprika, and sprinkle with salt and pepper.
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3
Cook, breaking up the turkey with a wooden spoon, until browned through, about 5 minutes.
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4
Add the garlic, bell peppers and onions, and season with salt and pepper.
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5
Cook until the vegetables soften, about 5 minutes.
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6
Add the tomatoes, tomato puree, ketchup, brown sugar, mustard, vinegar and Worcestershire sauce.
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7
Bring to a boil, reduce the heat to medium low and cook, stirring occasionally, until the sauce thickens, 10 to 15 minutes.
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8
To serve, divide the meat mixture among the toasted potato rolls.
