Description
Juicy chicken, savory rice, and ripe pineapple are stuffed inside colorful bell peppers, topped with teriyaki sauce for a delightful meal.
Ingredients
Scale
- 4 bell peppers (red, yellow, or orange)
- 2 cups cooked rice (white, brown, or cauliflower)
- 1 pound chicken breast, diced
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Green onions, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove seeds.
- Heat olive oil in a non-stick skillet over medium heat.
- Add the diced chicken, browning until golden and fully cooked.
- Toss in the pineapple chunks and teriyaki sauce, and stir for 2-3 minutes.
- Combine cooked rice with chicken and pineapple mixture, season with salt and pepper.
- Stuff each bell pepper with the rice mixture.
- Arrange the stuffed peppers in a baking dish.
- Cover with foil and bake for 25-30 minutes.
- Remove foil and bake for an additional 5-10 minutes.
- Sprinkle with green onions before serving.
Notes
Customize with shrimp or tofu and experiment with spices for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: teriyaki chicken, stuffed peppers, pineapple, weeknight dinner, family recipe