Recently I was inspired to put a tropical twist on an old favorite: stuffed peppers.
It might have been the gorgeous colored bell peppers at the store inspiring me or perhaps I was just craving a lighter version of this dish. Whatever it was – I am pleased with the results.
I also decided to keep things light by using ground pork instead of beef.And of course I used some rice – a lazy bag of frozen white/wild rice blend. I also added in some frozen corn kernels and a bit of leftover shredded carrots that was kicking around the fridge.
But the real tropical twist was the use of fresh pineapple!
Chopped fresh Pineapple along with the diced tops to the peppers, Maui sweet onion & garlic!
A good dose of teriyaki sauce (use your favorite brand) and some freshly grated ginger also packed some flavor into this dish!
Light, tasty and many tropical miles away from your standard stuffed pepper recipe, this really delivered!
Note: Mine made plenty of filling for 4 decent size peppers, but I only had two HUGE peppers so I just cooked the extra filling in the dish along with the stuffed peppers and then used it to help the peppers stand up on the plate.
3/4 lb +/- ground lean pork
7 oz cooked rice (could be a bit more or less)
2-3 garlic cloves, minced
1 small onion or half of a sweet onion like Maui or Vidalia
2-4 large peppers to stuff
1 tb minced fresh ginger
1 cup small diced fresh pineapple
the pepper “tops’ diced small
4-5 tb teriyaki Sauce
Salt and pepper to taste
Oil for browning meat in pan
Brown the onions, diced pepper tops and meat in a bit of oil in a saute pan. (pork is really a ‘white’ meat so it won’t really get too “brown” but use some butter too if you really want some color!) Add the garlic about 1/2 way through so it doesn’t burn. Add S&P to taste along the way. Add the fresh pineapple, ginger and teriyaki sauce to deglaze the pan and coat everything. Take off heat and add cooked rice, stirring to combine. At this point you could cool the filling and fill the washed, cored and topped peppers and refrigerate until time to bake. Otherwise stuff the peppers and surround them with any remaining filling. (personally I like to spray the baking dish with cooking spray to make sure nothing sticks) Bake in preheated oven at 375 degrees, covered tightly with foil to keep things moist for about 30-40 minutes. Check and see how tender the peppers are – if they need more time to get tender then recover and bake longer. I like to finish my peppers by removing the cover and baking about 10-15 mins just to get a little brown on top.