Description
Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine savory teriyaki chicken, sweet pineapple, and fluffy rice baked inside colorful bell peppers for a satisfying sweet and savory dinner.
Ingredients
Scale
- 4 large bell peppers
- 2 cups cooked white rice
- 2 cups diced boneless chicken breast
- 1 cup pineapple chunks drained
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/2 cup onion finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded mozzarella or cheddar cheese optional
- 2 tablespoons chopped green onions
Instructions
- Preheat oven to 375°F and cut the tops off the bell peppers then remove seeds and membranes.
- Place hollow peppers upright in a baking dish.
- Heat olive oil in a skillet over medium heat then cook chopped onion until soft.
- Add garlic and ginger and cook briefly until fragrant.
- Add diced chicken and cook until browned and fully cooked.
- Stir in teriyaki sauce soy sauce pineapple chunks and cooked rice then mix well.
- Spoon the chicken and rice mixture into each prepared pepper.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove foil add shredded cheese if desired and bake for another 5 minutes.
- Garnish with chopped green onions and serve warm.
Notes
- Use fresh pineapple for brighter flavor when possible.
- Drain canned pineapple well to avoid watery filling.
- Do not overcook the chicken before baking so it stays tender.
- Use red yellow or orange peppers for a sweeter flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 420
- Sugar: 14g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg