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Hawaiian Stuffed Peppers

Cindy

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

1 h 50 m servings 580 cals
Original recipe yields 6 servings (6 stuffed peppers)

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Directions

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  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.

Nutrition Facts


Per Serving: 580 calories; 29.4 g fat; 48.7 g carbohydrates; 30 g protein; 96 mg cholesterol; 297 mg sodium. Full nutrition

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Reviews

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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 mor...

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 m...