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| 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."
Ingredients :
- 1 tablespoon olive oil
- 1 tablespoon coconut oil
- 2 large onions, sliced
- 1 1/2 teaspoons Chinese five-spice powder
- 1 pound lean ground turkey
- 1 1/2 cups light coconut milk
- 1 cup water
- 1 cup jasmine rice
- 1 cup pineapple tidbits
- 6 large red bell peppers - halved, seeded, and stemmed
- 6 slices Monterey Jack cheese, halved
- 6 slices pepper jack cheese
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 1H50M |
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- 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.
- 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.
- 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.
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
- Bring a pot of water to a boil; cook red bell pepper halves in the boiling water until slightly softened, about 10 minutes. Drain.
- 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.
- Bake in the preheated oven until cheese is melted and bubbling, about 20 minutes.
Notes :
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