- 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
- 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 9×13-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.