- 10 oz of cooked white rice
- 4 red bell peppers
- 1 clove of garlic, diced
- 1 small head of red onion, sliced
- 1 small carrot, peeled and chopped
- ½ lb. of ground turkey
- 1 tsp of salt
- 1/2 tsp of black pepper
- 1 tsp of dried oregano
- 3 oz of chopped tomatoes, from a can
- 1 tbsp of Smilin’ Island’s Scotch Bonnet Pepper Sauce
- 3 oz of vegetable stock
- In a hot pan, add vegetable oil, and start by frying the onions, garlic, carrots and ground turkey
- Season with salt, pepper and oregano
- Mix regularly, and it should be ready in 10 minutes
- Add in the chopped tomatoes and Scotch Bonnet Pepper Sauce
- Cook that for another minute and then mix in the cooked rice
- Take it off the heat and stuff the peppers with the rice and turkey mix
- Transfer the peppers into a baking tray and pour in the vegetable stock
- Cook in a preheated oven, set to 375F, for 45 minutes