Stuffed green peppers are given a creative twist in this Hawaiian potluck version. With SPAM, rice and pineapple, these peppers are easy and delicious.
Stuffed green peppers are a favorite dish and this unique version will quickly make its way into your meal rotation. It’s an inexpensive meal and easy stuffed pepper recipe to double for a large group.
Hawaiian stuffed peppers store and freeze well if you want to make them in advance.
What is in Hawaiian stuffed green peppers?
Stuffed peppers in the oven are typically filled with rice, ground meat and cheese. This Hawaiian version is a new exciting variation.
This is what makes this Hawaiian potluck recipe unique:
- SPAM- While SPAM is not a product of Hawaii, Hawaiian recipes using SPAM are incredibly popular. This obsession began during World War II when it was used because of its long shelf life. SPAM, which is actually a pork product, is now nicknamed “the Hawaiian steak.”
- Pineapple- Native to tropical climates, lots of Hawaiian potluck dishes contain pineapple like my Hawaiian Huli Huli chicken.
- Long grain rice- I like basmati or jasmine for their nutty floral flavor.
- Teriyaki sauce- The base for teriyaki sauce is soy sauce, giving this a salty sweet taste that compliments the meat and pineapple. Serve extra teriyaki sauce with this for those who want more intense flavor.
Should I blanch them before stuffing?
Blanching the peppers first is an unnecessary step in this easy stuffed peppers recipe.
To stuff a whole pepper you just need to:
- Carefully cut the tops off. If you keep the tops in one piece, you can put them back on for cooking or for presentation.
- Remove the seeds and membranes. Use a small spoon to do this. Just scrape down the sides without puncturing holes in the walls of the peppers.
To stuff a half pepper you just need to:
- Carefully cut the pepper from top to bottom, straight through the stem to the base.
- Using a paring knife, carefully cut across the base of the stem on the inside, leaving stem intact , and remove the seeds and membranes. Use a small spoon to do this. Just scrape down the sides without puncturing holes in the walls of the peppers.
Can you freeze a stuffed green pepper?
Absolutely! Stuffed green peppers make a great freezer meal.
You can freeze these Hawaiian stuffed peppers either before or after cooking them. SPAM is ready to eat. As a result, it’s safe to freeze out of the can. You will want to prepare the rice first, but rice also freezes well.
If you fully cook the peppers first, allow them to cool completely before freezing to keep moisture to a minimum.
You can keep stuffed peppers in the refrigerator for five days. But in the freezer they will last for three months.
And there is no need to thaw them completely before cooking them. You can put frozen stuffed peppers in the oven. They will take longer to heat completely through, but it is a safe method of cooking. You can thaw them overnight in the refrigerator if you want a shorter cooking time. Reheat them in the microwave, oven or toaster oven.
Watch how to make the stuffed peppers below!
Hawaiian Stuffed Peppers
- 12 oz SPAM
- 4 bell peppers
- 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
- 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.
- 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.