Hawaiian Pork Stuffed Peppers
Hawaiian Pork Stuffed Peppers are a sweet and savory twist on a classic, filled with tender pork, coconut rice, black beans, mango, and topped with cotija cheese and a squeeze of fresh lime.
SELECT YOUR SIZE:
Ingredients
1 Cup Beehive Meals Hawaiian Pork
1 Large Bell Pepper, sliced in half seeds removed
1 Cup Jasamine or Cocnut Rice, prepared
1/2 Cup Black Beans, drained and rinsed
1/2 Mango, diced
2 Tablespoons Cotija Cheese, crumbled
Lime, Squeezed
Ingredients
1 1/2 Cups Beehive Meals Hawaiian Pork
2 Large Bell Peppers, sliced in half seeds removed
2 Cups Jasamine or Cocnut Rice, prepared
1 Cup Black Beans, drained and rinsed
1 Mango, diced
4 Tablespoons Cotija Cheese, crumbled
Lime, Squeezed
Ingredients
2 Cups Beehive Meals Hawaiian Pork
3 Large Bell Peppers, sliced in half seeds removed
3 Cups Jasamine or Cocnut Rice, prepared
1 1/2 Cups Black Beans, drained and rinsed
1 1/2 Mangos, diced
6 Tablespoons Cotija Cheese, crumbled
Lime, Squeezed
Ingredients
2 1/2 Cups Beehive Meals Hawaiian Pork
4 Large Bell Peppers, sliced in half seeds removed
4 Cups Jasamine or Cocnut Rice, prepared
2 Cups Black Beans, drained and rinsed
2 Mangos, diced
8 Tablespoons Cotija Cheese, crumbled
Lime, Squeezed
Instructions
1. Follow cooking instructions to cook Hawaiian Pork.
2. Preheat the oven to 400 degrees.
3. Prepare bell peppers and sprinkle with salt and pepper to taste. Add to a parchment line baking sheet and set aside.
4. Combine warmed meat mixture, rice, beans and mango pieces toegther then spoon filling into bell pepper halves.
5. Bake for 25-30 minutes or until the peppers are fork tender.
6. Top with cotija crumbles the last 10 minutes of baking.
7. Prior to serving, squeeze a little lime on top of each stuffed pepper.