1 small red onion, thinly sliced
1 small white onion, thinly sliced
1/2 cup water
1 (16 ounce) package white granulated sugar-coated pineapple, drained
1 (14 ounce) can whole peeled tomatoes, chopped
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
Lay onion slices in medium pan; set aside. Combine onion, white onion, water and pineapple. Cover tightly with aluminum foil, letting stand for 24 hours. Remove foil; discard fat. Return garlic and orange slices to pan; stir gently in sugar by spooning into pan. Cover tightly with aluminum foil; cook 15 to 18 minutes, or until sugar has collapsed. Remove foil and cook another 15 or 20 minutes, or until veggies and bottom are no longer pliable. Stir lime juice into pan; add cream cheese. Cover; refrigerate 1/2 hour or 11 to 15 minutes until it is thickened.
Remove foil from pepper shells; place palenta in drippings almost entirely. Remove greased 6 or 7-quart saucepan from heat. Stir together rice, tomato and orange segments, cream cheese and sugar/vanilla. Add enough of the creamer to cover by about 1/2 inch; pour over spaghetti. Cover; return to saucepan. Bring to a known low temperature; cover and cook 15 minutes or until heated through.