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Stuffed ALOHA™ Peppers

These colorful stuffed peppers make for a meal that’s as beautiful as it is flavorful.

Serves 4


4 ALOHA™ peppers
2 tbsp soy sauce
1 tsp fresh lime juice
1 1/2 tsp honey
1/4 tsp freshly ground black peppercorns
1 tbsp vegetable oil
2 green onions, sliced, whites and green tops separate (about 1/3 cup of each, with 1 tbsp set aside for garnish)
1 tbsp fresh ginger, minced
3/4 cup pineapple, diced
3/4 cup cooked ham, diced
1 tbsp fresh garlic, minced
2 cups cooked basmati or jasmine rice, cooled
Garnishes: fresh lime wedges, additional freshly ground black peppercorns to taste


Preheat oven to 375 F.

Trim a very thin slice off the bottom of each pepper so they stand up straight. Slice off tops and remove and discard seeds and stems. Place peppers in a deep baking
dish and set aside. Take remaining pepper scraps and dice – you should have about 1 cup of diced pepper. Set aside.

In a small bowl, combine soy sauce, lime juice, honey and black pepper. Brush the inside of each pepper lightly with soy mixture.

In a large non-stick pan or wok over high heat add vegetable oil, white parts of green onion, ginger, pineapple and diced ham. Sauté until pineapple and ham are lightly browned and ginger becomes fragrant, about 2 minutes. Add reserved diced pepper and minced garlic. Continue to sauté another minute or two, stirring frequently to prevent burning.

Add cooked rice, folding in quickly but gently. Add in reserved soy mixture and toss to coat completely. Remove from heat and fold in chopped green onion tops.

Spoon fried rice evenly into pepper cups. Add 1/4 cup of water to bottom of baking dish and cover top of dish snugly with foil. Crimp edges to make a tight seal.

Bake for 25 minutes. Remove from heat and carefully remove foil.

Garnish each pepper with chopped green onion, freshly ground black pepper and a squeeze of fresh lime. Serve warm.

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