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Hawaiian Stuffed Peppers

Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

By Cindy

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Recipe Summary

prep:
30 mins
cook:
1 hr 20 mins
total:
1 hr 50 mins
Servings:
6
Yield:
6 stuffed peppers
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
580 calories; protein 30g; carbohydrates 48.7g; fat 29.4g; cholesterol 96.3mg; sodium 297.4mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Nikole Sherman
Rating: 5 stars
04/17/2019
These are definitely the best stuffed peppers I have ever had. I didn t cooked the onion for an hour only about 10 minutes and added more of the Chinese spice to the rice mix. The total cook time was about 75 minutes. Read More

Most helpful critical review

theparsley
Rating: 3 stars
03/26/2013
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 coconut 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. Read More
Helpful
(3)
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
theparsley
Rating: 3 stars
03/25/2013
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 coconut 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. Read More
Helpful
(3)
Liz Dalton 'Lizzie'
Allstar
Rating: 4 stars
05/28/2016
This is a good combination with the turkey coconut and pineapple. Needed a little more taste to it though. I used shredded monterey jack cheese and would probably change that next time. Will make again! Read More
Nikole Sherman
Rating: 5 stars
04/17/2019
These are definitely the best stuffed peppers I have ever had. I didn t cooked the onion for an hour only about 10 minutes and added more of the Chinese spice to the rice mix. The total cook time was about 75 minutes. Read More
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