Polynesian Stuffed Peppers
Polynesian Stuffed Peppers feature tender red peppers filled with savory rice and ham, topped with a sweet pineapple sauce—perfect for tropical flavor lovers and family dinners.
Ingredients
- 6 large red peppers ⓘ
- 2 cups cooked rice ⓘ
- 1/2 pound ground ham ⓘ
- 1 medium onion, chopped ⓘ
- 1/4 teaspoon ground coriander ⓘ
- 1/4 teaspoon ground ginger ⓘ
- 1 teaspoon salt ⓘ
- pepper to taste ⓘ
- 1 (16 oz) can pineapple chunks (not drained) ⓘ
- 1 medium onion, cut into chunks ⓘ
- 1/2 green pepper, cut into chunks ⓘ
- 2 Roma tomatoes, quartered ⓘ
Instructions
- Remove tops and seeds from the peppers and set aside.
- Combine cooked rice, ground ham, chopped onion, ground coriander, ground ginger, salt, and pepper in a bowl.
- Stuff the prepared peppers with the rice mixture.
- Place the stuffed peppers upright in a shallow baking pan.
- In a separate pot, combine undrained pineapple chunks, chopped onion, green pepper chunks, and quartered tomatoes.
- Heat the mixture until boiling.
- Add a cornstarch slurry to thicken the sauce.
- Stir until the sauce thickens.
- Pour the pineapple sauce over the stuffed peppers in the baking pan.
- Bake at 375°F (190°C) for 30 minutes.
Tips & Substitutions
For a twist, substitute ground ham with cooked shredded chicken or turkey for a lighter option. You can also add spices like cumin or paprika to enhance the flavor. If you prefer a bit of heat, diced jalapeños can be mixed into the rice. Make sure to chop the vegetables uniformly for even cooking.
Serving Suggestions
Serve the stuffed peppers with a side of green salad or garlic bread for a complete meal. These peppers are also great with a dollop of sour cream or a sprinkle of fresh cilantro on top. They pair beautifully with Bahamian Conch Chowder for a tropical-inspired dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, preheat the oven to 350°F (175°C) and bake covered for about 15-20 minutes, or until heated through. You can also microwave individual servings for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Polynesian Stuffed Peppers contains roughly 417 calories, with 11g protein, 85g carbohydrates, and 6g fat. It is an excellent source of vitamin C (114% of the Daily Value), iron (93% of the Daily Value), and dietary fiber (55% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 1580mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of peppers for this recipe?
Yes, you can use other varieties like green bell peppers or even poblano peppers for a spicier kick. Just ensure they are large enough to hold the stuffing and adjust cooking times as needed.
Can I make these stuffed peppers ahead of time?
Absolutely! You can prepare the peppers and stuffing a day in advance. Just assemble them and store them in the fridge, then bake them when you're ready to serve, adding a few extra minutes to the cooking time if they are cold from the fridge.
What can I substitute for rice in this recipe?
If you're looking for a gluten-free option, try quinoa or cauliflower rice. Both provide a great texture and absorb flavors well. Additionally, you can use couscous for a different twist, keeping in mind the cooking instructions will vary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).