Description
Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a flavorful combination of tender chicken, savory teriyaki sauce, juicy pineapple, and a hint of rice, all stuffed into bell peppers. It's a delightful and filling meal with a balance of sweet and savory flavors.
Ingredients
- 4 large bell peppers (any color)
- 2 chicken breasts, diced
- 1 tablespoon olive oil
- 1 cup cooked rice (white or brown)
- 1/2 cup pineapple, diced (fresh or canned)
- 1/4 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- Salt and pepper to taste
- 1 tablespoon sesame seeds (optional, for garnish)
- 1 tablespoon chopped green onions (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken breasts and cook until browned and cooked through, about 7-8 minutes.
- Add the pineapple, garlic powder, ground ginger, soy sauce, and teriyaki sauce to the chicken. Stir everything together and let it simmer for 3-4 minutes until everything is heated through and the flavors are well combined.
- Stir in the cooked rice and season with salt and pepper to taste. Remove from heat.
- Stuff the prepared bell peppers with the chicken, rice, and pineapple mixture. Place the stuffed peppers in a baking dish.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
- If desired, sprinkle sesame seeds and chopped green onions over the stuffed peppers before serving.
Notes
- If using canned pineapple, be sure to drain it well to avoid excess moisture.
- For a spicier version, add red pepper flakes to the chicken mixture or top with sriracha sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
- This dish can be made ahead and refrigerated for up to 1 day before baking.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 15g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 50mg
