Hawaiian Stuffed Peppers
User Reviews
5
6 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
35 mins
-
Total Time
1 hr
-
Servings
8
-
Calories
275 kcal
-
Course
Main Course, Dinner
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Cuisine
Hawaiian
Hawaiian Stuffed Peppers
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Stuffed green peppers are given a creative twist in this Hawaiian potluck version. With SPAM, rice and pineapple, these peppers are easy and delicious.
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Ingredients
- 12 oz SPAM
- 4 bell pepper
- 8 oz pineapple chopped
- 1 tbsp butter
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 1 cup long grain rice (basmati or jasmine rice)
- 4 tbsp teriyaki glaze divided (See Note 1)
- 1/4 cup cilantro divided
- 1 lime
Instructions
- Preheat oven to 350°F. Slice each bell pepper in half top to bottom through stem. Remove seeds and membranes, set aside.
- Drain pineapple juice into measuring cup and add enough water to make 1 1/2 cups total. Bring water, chopped pineapple, butter, salt, and red pepper flakes to a boil in a medium saucepan. Stir in rice, reduce heat to low and simmer covered for 18 minutes.
- Cut SPAM into 6 slices and sear both sides in a skillet over medium heat. Remove from heat and chop into bite size pieces, set aside.
- Remove rice from heat and let sit for 5 minutes. Using a fork, fluff rice and add chopped SPAM and half of the cilantro, mixing well.
- Divide mixture between cut bell pepper halves and place in a rectangle 9x13" casserole dish that has been sprayed with cooking spray or olive oil. Drizzle stuffed peppers with half of the teriyaki glaze and cover with foil. Bake 35 minutes.
- Remove foil and serve drizzling remaining teriyaki glaze and remaining chopped cilantro over each pepper. Serve with sliced limes.
Notes
- Nutrition information is per each half stuffed bell pepper.
- Teriyaki Sauce
- To make your own teriyaki sauce or purchase a thicker "teriyaki glaze" from the market.
- 1/4 cup water
- 1/4 cup soy sauce
- 1/4 cup sake (See Note 1)
- 1/4 cup mirin
- In a large saucepan or skillet, mix together all the teriyaki sauce ingredients. Bring to a boil, lower heat to simmer and cook for about 10 minutes until reduced and thickened. It turns into a glossy, syrupy sauce.
- Allow to cool to room temperature before using as a sauce or marinade. Keeps in a sealed container for 2-3 weeks refrigerated.
Nutrition Information
Show Details
Calories
275kcal
(14%)
Carbohydrates
30g
(10%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Cholesterol
34mg
(11%)
Sodium
1109mg
(46%)
Potassium
386mg
(8%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1994IU
(40%)
Vitamin C
92mg
(102%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 34mg | 11% |
| Sodium | 1109mg | 46% |
| Potassium | 386mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1994IU | 40% |
| Vitamin C | 92mg | 102% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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