Scotch Bonnet Stuffed Pepper
  • 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
  1. In a hot pan, add vegetable oil, and start by frying the onions, garlic, carrots and ground turkey
  2. Season with salt, pepper and oregano
  3. Mix regularly, and it should be ready in 10 minutes
  4. Add in the chopped tomatoes and Scotch Bonnet Pepper Sauce
  5. Cook that for another minute and then mix in the cooked rice
  6. Take it off the heat and stuff the peppers with the rice and turkey mix
  7. Transfer the peppers into a baking tray and pour in the vegetable stock
  8. Cook in a preheated oven, set to 375F, for 45 minutes