Description
A sweet and savory stuffed pepper dish featuring tender chicken, juicy pineapple, and teriyaki sauce mixed with rice, all baked inside colorful bell peppers for a comforting and flavorful meal.
Ingredients
- 4 large bell peppers, tops cut and seeds removed
- 2 cups cooked white or brown rice
- 2 cups cooked chicken breast, shredded or diced
- 1 cup fresh pineapple, diced
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1/2 cup shredded mozzarella or cheddar cheese (optional)
- 2 tablespoons chopped green onions (for garnish)
Instructions
- Preheat oven to 180°C (350°F) and lightly grease a baking dish. Arrange hollowed bell peppers upright.
- Heat olive oil in a pan over medium heat and sauté chopped onion until soft.
- Add garlic and cook for about 30 seconds until fragrant.
- Stir in cooked chicken, pineapple, teriyaki sauce, salt, pepper, and ginger. Simmer for a few minutes.
- Add cooked rice and mix until well combined. Adjust seasoning if needed.
- Spoon the mixture into each bell pepper, pressing gently to pack.
- Top with cheese if desired.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 10 minutes until peppers are tender and tops are golden.
- Garnish with chopped green onions before serving.
Notes
- Drain canned pineapple well if using instead of fresh.
- Can substitute chicken with turkey, beef, tofu, or chickpeas.
- Add chili flakes or sriracha for extra heat.
- Quinoa can replace rice for a healthier variation.
- Avoid overbaking to keep peppers slightly firm.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 75 mg
