Scotch Bonnet
Stuffed Peppers


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