6 Red Peppers

1 lb. Lean Turkey Burger

2 tablespoons Roasted Chili Olive Oil

1 cup uncooked Jasmine Rice

1 Can Petite Tomatoes

1 Can Tomato Sauce

½ Cup of Plump Raisins

½ Jar of The Olive Press’s Jalapeño Stuffed Olives

Wash your peppers cut the tops off and set aside as you clean the inside of your peppers.  I use a clay cooking pot for my peppers but you can use a crock pot just as well.

Fry your lean turkey burger in 2 tablespoons of Roasted Chili Olive Oil and set aside.  Cook your jasmine rice according to directions on the bag. Once the rice is done add it to the cooked turkey burger now add your tomatoes, raisins, stuffed olives and stuff you red pepper with the mixture. Once your peppers are stuffed, place them in your clay/crock pot.  Open your can of tomato sauce and pour a small amount on each pepper and return the top of each pepper.  With remaining tomato sauce pour it onto the bottom of the clay/crock pot to help with the peppers not to stick.  Cook in the crock pot on low for 6 hours or cook in the clay pot at 325* for 3-4 hours.