Category: Pork, Recipes

May’s Hawaii Hawaiian Style Pork Adobo Stuffed Green Peppers

You too know the meals.  They are decadent, they are delicious, they are full of deep rich flavors and look and taste like they took all day to make.  Stuff peppers is on of these dishes.  It is both a work of art and a culinary masterpiece.  The May’s Hawaii Hawaiian Style Pork Adobo Stuffed Green Pepper brings the master chef out in everyone.  This simple to follow recipe will create a meal worthy of the holidays.  We invite you to try it today and learn for yourself how easy it is to become a culinary master in your own kitchen.


May’s Hawaii Hawaiian Style Pork Adobo Stuffed Bell Peppers

Serves 5
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Allergy Soy, Wheat
Meal type Main Dish
Misc Gourmet, Serve Hot
Occasion Formal Party

Ingredients

  • 12oz May's Hawaii Hawaiian Style Pork Adobo
  • 4 Medium Green Bell Peppers
  • 1.5 cups Onions, Chopped
  • .5 cup Celery, Chopped
  • 2 teaspoons Garlic, Minced
  • .5 teaspoon Salt
  • .25 teaspoon Black Pepper, Freshly ground
  • 1.5 cups Rice, Cooked
  • .25 cup Green Onion, Chopped
  • 1 tablespoon Italian Parsley Leaves, Chopped
  • 2 tablespoons Bread Crumbs, Fine Dry
  • 2 tablespoons Parmesan Cheese, Grated
  • 4 teaspoons Butter

Directions

Step 1
Preheat the oven to 400 degrees F. Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.
Step 2
Remove May's Hawaii Hawaiian Style Pork Adobo from package, and chop into ½ inch pieces. In a large skillet, over medium-high heat, add to May's Hawaii Pork Adobo and its juices. Stir then add the onions, 1/2 cups diced bell pepper, and the celery Sauté for 4 minutes or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt and pepper. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers.
Step 3
In a small bowl, combine the bread crumbs and cheese then mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.