4 Aloha™ peppers
2 tbsp soy sauce
1 tsp fresh lime juice
1 ½ tsp honey
¼ tsp freshly ground black peppercorns
1 tbsp vegetable oil
2 green onions, sliced, whites and green tops separate (about ⅓ cup of each, with 1 tbsp set aside for garnish)
1 tbsp fresh ginger, minced
¾ cup pineapple, diced
¾ cup cooked ham, diced
1 tbsp fresh garlic, minced
2 cups cooked basmati or jasmine rice, cooled
Fresh lime wedges for garnish
Freshly ground black peppercorns, to taste
Servings: 4
1 Preheat oven to 375°F. Trim a very thin slice off the bottom of each pepper so they stand up straight. Slice off tops, remove and discard seeds and stems. Place peppers in a deep baking dish and set aside. Dice remaining pepper scraps–about 1 cup. Set aside.
2 In a small bowl, combine soy sauce, lime juice, honey, and black pepper. Brush the inside of each pepper lightly with mixture.
3 In a large non-stick pan or wok over high heat, add vegetable oil, white parts of green onion, ginger, pineapple, and diced ham. Sauté until pineapple and ham are lightly browned, and ginger becomes fragrant–about 2 minutes. Add reserved diced pepper and minced garlic. Continue to sauté another minute or two, stirring frequently to prevent burning.
4 Add cooked rice, folding in quickly. Add in reserved soy mixture and toss to coat completely. Remove from heat and fold in chopped green onion tops. Spoon fried rice evenly into pepper cups. Add ¼ cup of water to bottom of baking dish and cover top of dish snugly with foil. Crimp edges to make a tight seal.
5 Bake for 25 minutes. Remove from heat and carefully remove foil. Garnish each pepper with chopped green onion, freshly ground black pepper, and a squeeze of fresh lime. Serve warm.
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