Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 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.

Gallery

Recipe Summary

cook:
1 hr 20 mins
total:
1 hr 50 mins
prep:
30 mins
Servings:
6
Yield:
6 stuffed peppers
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

580 calories; protein 30g; carbohydrates 48.7g; fat 29.4g; cholesterol 96.3mg; sodium 297.4mg. Full Nutrition
Advertisement