2 green onions, sliced, whites and green tops separated
1 Tbsp fresh ginger, minced
3/4 cup pineapple, diced
3/4 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
Preheat oven to 375°F.
Trim a thin slice off the bottom of each pepper so they stand up straight. Slice off tops and remove and discard seeds and stems. Place peppers in a deep baking dish and set aside. Dice remaining pepper scraps and set aside. You should have about 1 cup of diced pepper.
In a small bowl, combine soy sauce, lime juice, honey and black pepper. Brush the inside of each pepper lightly with soy mixture. Reserve remaining mixture.
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, approximately 2 minutes. Add reserved diced pepper and minced garlic. Sauté for 1-2 minutes, stirring frequently.
Add cooked rice. Add reserved soy mixture and toss to coat completely. Remove from heat and fold in chopped green onion tops.
Spoon fried rice evenly into peppers. Add 1/4 cup of water to bottom of baking dish and cover top with foil.
Bake for 25 minutes.
Once baked, garnish each pepper with chopped green onion, freshly ground black pepper and a squeeze of fresh lime.
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