Description
Hawaiian Stuffed Peppers combine tender bell peppers filled with a savory and sweet mixture of ham, pineapple, rice, and teriyaki sauce, topped with melted mozzarella cheese. This flavorful and colorful dish offers a delightful balance of textures and tastes, perfect for a comforting family meal or casual dinner.
Ingredients
Scale
Main Ingredients
- 4–6 large bell peppers
- 2 tablespoons olive oil
- 3/4 cup red onion, diced
- 1 1/2 cups ham steak, cubed
- 2 cloves garlic, minced
- 2 cups cooked white rice
- 1/2 cup teriyaki sauce
- 1 cup pineapple, chopped (canned or fresh)
- 1/2 cup green onions, sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 cup mozzarella cheese, grated
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish for later use.
- Prepare Peppers: Cut the tops off each bell pepper and remove all seeds and membranes, creating hollow vessels for the filling.
- Sauté Aromatics and Ham: Heat olive oil in a large skillet over medium-high heat. Add diced red onion and cook until it starts to soften, about 3 minutes. Stir in the cubed ham and cook until edges begin to brown, approximately 2 minutes. Add minced garlic and cook for an additional minute to release the aroma.
- Combine Filling: Add cooked white rice and teriyaki sauce to the skillet, mixing well to combine all ingredients. Season the mixture with kosher salt and freshly ground black pepper to your preference.
- Add Pineapple and Green Onions: Remove the skillet from heat and stir in chopped pineapple (drained if canned) and sliced green onions to add sweetness and freshness.
- Stuff Peppers: Carefully spoon the warm filling into each hollowed bell pepper, filling them generously. Top each stuffed pepper with a generous sprinkle of grated mozzarella cheese.
- Bake: Arrange the stuffed peppers upright in the prepared baking dish. Pour 1/2 cup of water into the bottom of the dish and cover tightly with aluminum foil to retain moisture. Bake for 30 minutes until peppers are tender and filling is heated through.
- Brown the Cheese: Remove the foil and bake for an additional 5 minutes to lightly brown and melt the cheese topping.
- Serve and Enjoy: Let the peppers cool slightly before serving. Enjoy this delicious Hawaiian stuffed pepper meal fresh and hot.
Notes
- If canned pineapple is used, make sure to drain it well to avoid excess liquid in the filling.
- Feel free to substitute white rice with brown rice for a heartier grain option.
- For a spicier twist, add a pinch of crushed red pepper flakes to the filling mixture.
- This dish can be prepared ahead of time and baked just before serving for convenience.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Hawaiian Fusion
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 12 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
Keywords: Hawaiian stuffed peppers, bell peppers, ham and pineapple recipe, stuffed bell peppers, teriyaki stuffed peppers, easy dinner recipe
