Hawaiian Stuffed Peppers

  • 1/2 fresh pineapple - peeled, cored, and cubed
  • 2 T. granulated sugar
  • 1 tsp. ground cinnamon
  • 2 c. cooked rice
  • 1 T. peanut oil
  • 1 small zucchini, chopped
  • 1 medium carrot, grated
  • 1/2 c. sliced green onions
  • 1 c. diced cooked chicken
  • 2 T. soy sauce
  • 1 T. honey
  • 2 cloves garlic - minced
  • 1-2 tsp. sriracha
  • 3 sweet peppers — halved and seeded

Preheat the oven to 350° F. Place the cubed pineapple in a 9x13-inch baking pan, reserving 3-4 chunks for the rice. Toss with the sugar and cinnamon and allow to rest while you prepare the rest of the meal.

Chop the reserved pineapple into tiny pieces. In a medium bowl, combine the chopped pineapple, rice, oil, zucchini, carrot, onion, and chicken. In a small, resealable jar, combine the soy sauce, honey, minced garlic, and sriracha. Shake vigorously to combine. Add to the rice mixture and toss to coat evenly.

Place the hollowed out pepper halves in the baking pan on top of the cubed pineapple. Spoon some of the rice mixture into each of the pepper halves. Cover with aluminum foil and bake in the preheated oven for 40 minutes, removing the foil for the last 10 minutes of baking. Serve the warm pineapple alongside the stuffed peppers.

  • Yields: 6 servings
  • Preparation Time: 1 hour
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