Description
A colorful dish featuring sweet pineapple, savory teriyaki chicken, and crunchy bell peppers, perfect for busy weeknights or special occasions.
Ingredients
Scale
- 4 bell peppers
- 1 lb chicken breast, diced
- 1 cup cooked rice
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and fully cooked, about 5-7 minutes.
- Stir in the cooked rice, pineapple chunks, and teriyaki sauce. Mix well and season with salt and pepper.
- Cut the tops off the bell peppers and remove the seeds.
- Stuff each pepper with the chicken and rice mixture. Place the stuffed peppers upright in a baking dish.
- Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.
- Remove from the oven and garnish with chopped green onions before serving.
Notes
You can customize the filling with other vegetables or proteins. Great with a side of salad or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg