Hawaiian Stuffed Peppers

Peppers stuffed with lean ground turkey, caramelized onions, jasmine rice, and pineapple. I used fresh pineapple. You can use ground chicken as well.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 50 mins
• Calories: 580 Calories

Ingredients

• 1 cup water
• 1 tablespoon olive oil
• 1 ½ teaspoons Chinese five-spice powder
• 1 pound lean ground turkey
• 2 large onions, sliced
• 1 cup jasmine rice
• 1 tablespoon coconut oil
• 1 ½ cups light coconut milk
• 1 cup pineapple tidbits
• 6 large red bell peppers - halved, seeded, and stemmed
• 6 slices Monterey Jack cheese, halved
• 6 slices pepper jack cheese

Recipe Instructions

Step 1

Heat olive oil and coconut oil in a skillet over low heat; cook and stir onions in the hot oil until tender and golden brown, about 1 hour. Remove caramelized onions from pan.

Step 2

Increase heat under skillet to medium-high heat. Sprinkle Chinese five-spice powder over turkey. Cook and stir turkey in the hot skillet until browned and crumbly, about 10 minutes.

Step 3

Mix coconut milk, water, rice, caramelized onions, and pineapple into the ground turkey. Bring to a boil, reduce heat to low, and simmer until rice is tender, about 25 minutes.

Step 4

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.

Step 5

Bring a pot of water to a boil; cook red bell pepper halves in the boiling water until slightly softened, about 10 minutes. Drain.

Step 6

Arrange red bell pepper halves in the prepared casserole dish; spoon turkey mixture into each half. Top each stuffed pepper with a slice of pepper jack cheese.

Step 7

Bake in the preheated oven until cheese is melted and bubbling, about 20 minutes.