1 Heat the olive oil in a large skillet over medium heat 🫒.

2 Add the chopped onion and diced bell pepper; sauté 3–4 minutes until softened 🧅🫑.

3 Stir in the minced garlic and cook 30 seconds until fragrant 🧄.

4 Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes 🥩.

5 Season with salt and pepper to taste 🧂.

6 Pour in the tomato sauce, ketchup, brown sugar, gluten-free Worcestershire sauce, and Dijon mustard; stir to combine 🍅🍯🥄.

7 Bring the mixture to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally, until flavors meld and sauce reduces slightly 🔥.

8 If you prefer a thicker sauce, mix the cornstarch with cold water to make a slurry, then stir it into the skillet and simmer 1–2 minutes until thickened 🌽💧.

9 While the mixture simmers, toast the gluten-free buns if desired 🍞.

10 Spoon generous portions of the sloppy joe mixture onto the buns, add optional pickles, cheese, and parsley, and serve hot 🍔🌿.