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