Description
A vibrant and comforting dish featuring chicken, sweet pineapple, and zesty teriyaki sauce stuffed in colorful bell peppers.
Ingredients
Scale
- 4 bell peppers
- 1 lb chicken breast, diced
- 1 cup cooked rice
- 1 cup pineapple chunks
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat the olive oil over medium heat. Add the diced chicken and cook until golden brown (about 5-7 minutes).
- Stir in the cooked rice, pineapple chunks, and teriyaki sauce. Cook for another 2-3 minutes until everything is heated through and well combined.
- Fill each bell pepper with the chicken and rice mixture without overstuffing; just pack them comfortably.
- Place the stuffed peppers in a baking dish and cover with aluminum foil to keep them moist during baking.
- Bake for 25-30 minutes until the peppers are tender but still hold their shape.
- Garnish with chopped green onions before serving to add a pop of color and flavor.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
Keywords: stuffed peppers, teriyaki chicken, pineapple chicken, family-friendly, easy recipes