Spicy Pineapple Stuffed Peppers

A classic stuffed peppers dish. But make it spicy, with a hint of tropical flair.

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4 bell peppers, halved and seeded⁠
1 cup Basmati rice⁠
1 cup pineapple, chopped⁠
1 tbsp. butter⁠
1/2 tsp. salt⁠
1/2 tsp. red pepper flakes⁠
1 pack Canadian bacon, seared and chopped⁠
1/2 cup black beans⁠
1/2 cup corn⁠
Pineapple Hot Sauce⁠
Monterey Jack cheese, shredded⁠

1. Preheat oven to 350°F. Slice each bell pepper in half and remove seeds. Set aside.⁠
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2. Mix pineapple juice and water (1 1/2 cups total) in saucepan. Add chopped pineapple, butter, salt, and red pepper flakes. Once boiling, stir in rice, reduce heat to low and simmer covered until rice is fluffy.⁠
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3. Meanwhile, sear Canadian bacon on both sides for one minute. Remove from skillet and chop. Set aside.⁠
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4. Once rice is ready, add in Canadian bacon, corn, and black beans. Mix well.⁠
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5. Divide rice mixture between bell pepper halves and place in baking dish. Drizzle stuffed peppers with Pineapple Hot Sauce. Top with cheese. Cover with foil and bake for 35 minutes.⁠
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6. Serve with more hot sauce and pineapple chunks.⁠