Hawaiian Stuffed Peppers

Directions

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.
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.
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.
4. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
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.
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.
7. Bake in the preheated oven until cheese is melted and bubbling, about 20 minutes.

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Reviews (1)

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1

theparsley

Mar. 25, 2013

"These were pretty good, but the flavor was not unique enough to warrant the 2 hours+ it took to cook in my opinion. Somehow my rice took longer to cook than directed and I had to keep adding more coco..." See morenut milk. You could not taste the five-spice at all; I would perhaps double it. I ate mine without cheese but my husband thought the pepper jack made for a strange combination. We both kept adding salt. I like the idea of this recipe but will not make again."