hawaiian stuffed peppers

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 50 mins


• 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.