Description
A vibrant and satisfying dish featuring sweet pineapple, savory teriyaki chicken, and fluffy rice stuffed into tender bell peppers, delivering a perfect balance of flavors in a complete meal.
Ingredients
- 4 large bell peppers, tops cut and seeds removed
- 2 cups cooked white or brown rice
- 2 cups cooked chicken breast, diced or shredded
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup shredded mozzarella cheese (optional)
- 1/4 cup green onions, sliced
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 190°C (375°F) and lightly grease a baking dish. Place hollowed bell peppers upright in the dish.
- Heat olive oil in a pan over medium heat and sauté onion until soft.
- Add garlic and cook for 1 minute until fragrant.
- Stir in cooked chicken, pineapple chunks, teriyaki sauce, soy sauce, salt, and pepper. Mix well.
- Add cooked rice and stir until evenly combined and heated through.
- Spoon the mixture into each bell pepper, pressing gently to pack.
- Top with shredded mozzarella 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 sliced green onions and serve.
Notes
- Use fresh pineapple for brighter flavor or canned for convenience.
- Swap chicken with shrimp, turkey, or tofu for variation.
- Add chili flakes or sriracha for a spicy kick.
- Brown rice or quinoa can be used for a healthier option.
- Do not overbake to keep peppers slightly firm.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380 kcal
- Sugar: 10 g
- Sodium: 720 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 65 mg
