Description
These stuffed peppers feature juicy chicken marinated in teriyaki sauce, combined with sweet pineapple and fluffy rice, baked inside colorful bell peppers for a flavorful meal.
Ingredients
Scale
- 4 large bell peppers, any color
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup cooked white rice
- 1 cup teriyaki sauce
- 1 can (8 oz) pineapple chunks, drained
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Optional: 1/4 cup green onions, chopped for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add garlic and ginger, sauté for 1 minute.
- Add chicken pieces to the skillet, season with salt and pepper, and cook until browned, about 5-7 minutes.
- Stir in teriyaki sauce and pineapple chunks. Simmer for 5 minutes until chicken is cooked through.
- Mix in the cooked rice and remove from heat.
- Cut the tops off the bell peppers and remove the seeds. Stuff each pepper with the chicken and rice mixture.
- Place stuffed peppers in a baking dish and bake for 20-25 minutes, or until peppers are tender.
- Remove from oven, let cool slightly, and garnish with green onions if desired. Serve immediately.
Notes
For a spicier version, add red pepper flakes to the chicken mixture. This recipe is perfect for a weeknight dinner and can be prepped ahead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Dish
- Cuisine: Asian-inspired
Nutrition
- Calories: 450
- Sugar: 18g
- Fat: 12g
- Carbohydrates: 55g
- Protein: 28g