Papa's Pepper Spicy Hawaiian Stuffed Peppers
(Courtesy of Spencer from @spencerthecook from Instagram ... )
Summertime! That's what this dish screams to me. It has all the sweet and tangy goodness from the coconut milk and pineapple and the spicy savoriness that the ham brings. Summertime is just starting here in the mountains of western Virginia and this is a great way to start it off!
1lb. Parboiled rice
4T Canola oil
2 20oz. Can pineapple chunks, juice reserved
1 13.5oz. Can coconut milk
1 Large white onion, diced
1-2lb. Ham steak, cooked and cut into 1/4" cubes
2T Butter
4 Large Bell peppers, halved vertically and seeds/veins removed
1/2t Smoked paprika
1T Kosher salt
2t Papa's Pepper premium spice blend
1C Manchego cheese, grated
Salt/pepper to taste
1. Preheat oven to 350°. Place peppers cut side down on a sheet pan and par-bake them for 10-12 minutes in preheated oven. Remove and let cool.
2. Heat oil in dutch oven over medium high heat. Add rice once oil is hot and stir constantly for 3-4 minutes until grains of rice start to change colors. Add coconut milk, reserved pineapple juice and onion. Stir and reduce heat to low, cover and let sit for 20 minutes.
3. Add butter to saute pan over medium heat. Add diced ham and cook until it's starts to caramelize. Mix spices together in medium mixing bowl and add to ham in saute pan. Stir to incorporate and cook spices, 2-3 minutes.
4. In a large mixing bowl combine rice, pineapple chunks and ham. Taste and adjust salt/pepper. Spoon mixture into halved peppers, top with grated Manchego cheese and bake in 375° oven for 12-15 minutes until the top starts to turn golden.
Cooks note:
Butter will burn so make certain you cook ham over medium heat. Asiago cheese can be substituted for Manchego.