Description
A vibrant dish featuring chicken, sweet pineapple, and teriyaki sauce stuffed into colorful bell peppers, perfect for quick weeknight meals.
Ingredients
Scale
- 4 bell peppers (any color)
- 1 cup cooked rice
- 1 cup cooked chicken, shredded or diced
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes.
- Mix together the cooked rice, chicken, pineapple chunks, teriyaki sauce, soy sauce, sesame oil, garlic powder, ginger powder, salt, and pepper in a large bowl.
- Stuff the bell peppers with the chicken and rice mixture.
- Place the stuffed peppers upright in a baking dish and cover with aluminum foil.
- Bake for 25-30 minutes, removing the foil for the last 10 minutes to allow the tops to brown slightly.
- Remove from the oven and garnish with chopped green onions before serving.
Notes
These stuffed peppers can be served as a main dish with side salad or garlic bread. They are freezer-friendly and can be reheated easily.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg