Description
A tasty combination of sweet pineapple and savory teriyaki chicken, stuffed in tender bell peppers. Perfect for a weeknight dinner or family meal.
Ingredients
Scale
- 4 bell peppers
- 2 cups cooked rice
- 1 pound chicken breast, diced
- 1 cup pineapple chunks
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add the diced chicken and cook until browned.
- Stir in the pineapple and teriyaki sauce, cooking for another 2-3 minutes.
- Combine the cooked rice with the chicken mixture in a mixing bowl; season with salt and pepper.
- Cut the tops off the bell peppers and remove the seeds.
- Stuff each pepper with the chicken and rice mixture.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes.
- Garnish with green onions before serving.
Notes
Use day-old cooked rice for better texture. You can freeze the stuffed peppers for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 65mg
Keywords: stuffed peppers, teriyaki chicken, pineapple, easy dinner, meal prep