Teriyaki Pineapple Chicken and Rice Stuffed Peppers
A vibrant and flavorful dish combining tangy teriyaki, sweet pineapple, and savory chicken, all packed into crisp bell peppers.
Ingredients
Stuffed Peppers
- 4 pieces bell peppers Any color bell peppers can be used.
Filling
- 1 pound chicken breast, diced Lean chicken breast for a healthier option.
- 1 cup pineapple chunks Fresh pineapple preferred for better flavor.
- 2 cups cooked rice Any type of cooked rice can be used.
- 1/4 cup teriyaki sauce Store-bought or homemade.
- 1 tablespoon olive oil For cooking the chicken.
- to taste Salt and pepper Adjust seasoning to preference.
- to garnish Chopped green onions For serving.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned.
Filling
- Stir in the pineapple chunks, cooked rice, teriyaki sauce, salt, and pepper. Cook for about 2-3 minutes until heated through.
Stuffing
- Stuff each bell pepper with the chicken and rice mixture.
- Place the stuffed peppers upright in a baking dish and cover with foil.
Baking
- Bake for 25-30 minutes, or until the peppers are tender.
- Garnish with chopped green onions before serving.
Notes
These stuffed peppers can be prepared in advance and stored in the refrigerator, making them ideal for meal prep. They also freeze well for longer storage.