Description
Colorful bell peppers stuffed with a sweet and savory teriyaki chicken, pineapple, and rice filling, topped with melted mozzarella for a satisfying and flavorful meal.
Ingredients
- 4 large bell peppers, halved and seeds removed
- 2 cups cooked chicken breast, diced
- 1 cup fresh pineapple, diced
- 1 cup cooked jasmine rice
- 1/2 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons chopped green onions
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish. Arrange the halved bell peppers cut-side up in the dish.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
- Stir in diced chicken, pineapple, cooked rice, teriyaki sauce, soy sauce, ground ginger, salt, and black pepper. Cook for 3–4 minutes until heated through and well combined.
- Spoon the chicken mixture evenly into each bell pepper half, pressing gently to fill completely.
- Sprinkle shredded mozzarella cheese evenly over the stuffed peppers.
- Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until peppers are tender and cheese is melted and lightly golden.
- Garnish with chopped green onions before serving.
Notes
- Substitute brown rice or quinoa for a heartier texture.
- Add red pepper flakes or sriracha for extra heat.
- Use ground chicken instead of diced chicken for a different texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 2 months and thaw overnight before reheating.
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 820 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 85 mg
