Hawaiian Stuffed Peppers

5 from 3 votes

This post may contain affiliate links. Please read my disclosure policy.

Stuffed green peppers are given a creative twist in this Hawaiian potluck version. With SPAM, rice and pineapple, these peppers are easy and delicious. 

half a stuffed pepper with teriyaki sauce

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.

stuffed peppers in white casserole dish

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.

ingredients for Hawaiian stuffed peppers

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:

  1. Carefully cut the tops off. If you keep the tops in one piece, you can put them back on for cooking or for presentation.
  2. 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:

  1. Carefully cut the pepper from top to bottom, straight through the stem to the base.
  2. 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.

bowl of SPAM, rice and pineapple

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.

plated Hawaiian stuffed peppers

Watch how to make the stuffed peppers below!



Still Hungry?

Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.

Hawaiian stuffed pepper on a grey plate

Hawaiian Stuffed Peppers

5 from 3 votes
Stuffed green peppers are given a creative twist in this Hawaiian potluck version. With SPAM, rice and pineapple, these peppers are easy and delicious. 

Servings: 8
Prep: 25 minutes
Cook: 35 minutes
Total: 1 hour



  • 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.


Nutrition information is per each half stuffed bell pepper.
  1. To make your own teriyaki sauce or purchase a thicker "teriyaki glaze" from the market.
Teriyaki Sauce
  • 1/4 cup water
  • 1/4 cup soy sauce
  • 1/4 cup sake (See Note 1)
  • 1/4 cup mirin
  1. 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.
  2. Allow to cool to room temperature before using as a sauce or marinade. Keeps in a sealed container for 2-3 weeks refrigerated.


Calories: 275kcal | Carbohydrates: 30g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 1109mg | Potassium: 386mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1994IU | Vitamin C: 92mg | Calcium: 19mg | Iron: 1mg

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.

Course: Dinner, Main
Cuisine: Hawaiian
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

Free Bonus
5 Secrets to True Tex Mex
Essential recipes & tips for delicious Tex Mex cooking!

email image

Explore More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    We made this tonight, it was great. We used the Soy Vay brand “Island Teriyaki” it had the sesame seeds in the sauce. My wife had me put this in the “keeper files”

    Thanks Kevin, another good one.

  2. What a great idea, I happen to have some peppers left over from making gumbo over the weekend and was thinking about stuffing them. Was leaning towards making some jambalaya and stuffing the peppers with that. However, I’m now going west of Louisiana all the way to Hawaii and making these.

  3. 5 stars
    I am loving the tropical vibes in these stuffed peppers!! It’s been really cold here, so my tastebuds could use a little taste of pineapple paradise! Can’t wait to try these!

  4. How about the teriyaki glaze? Did I miss how to make it or is it store bought? If so, what brand? Thanks. Plan on these for dinner tonight.

    1. Hi Larry! If I dont have time to make my own teriyaki sauce my got to brand is Kiko Man. Let me know how you enjoy it!

  5. 5 stars
    What a fun version of stuffed peppers, Kevin! I’m such a huge fan of savoury and sweet so I know I’d love these!