Teriyaki Pineapple Chicken and Rice Stuffed Peppers
A delightful combination of savory chicken, sweet pineapple, and zesty teriyaki sauce stuffed in vibrant bell peppers, perfect for weeknight dinners or special gatherings.
Ingredients
Main ingredients
- 4 pieces bell peppers Choose bright, firm peppers.
- 1 lb chicken breast, diced Use boneless, skinless chicken.
- 1 cup cooked rice You can use brown rice or quinoa as alternatives.
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- to taste Salt and pepper
- for garnish Chopped green onions
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
Cooking
- In a skillet, heat olive oil over medium heat and cook the diced chicken until browned and cooked through, about 5-7 minutes.
- Add pineapple chunks and teriyaki sauce to the skillet and stir to combine.
- Mix in the cooked rice and season with salt and pepper.
Assembly and Baking
- Stuff the mixture into the prepared bell peppers.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes until the peppers are tender.
- Garnish with chopped green onions before serving.
Notes
Allow leftovers to cool before transferring to an airtight container. They can be refrigerated for up to 4 days or frozen for up to 3 months. For reheat, thaw if frozen and warm in the oven at 350°F (175°C) for about 15-20 minutes.