Description
Delicious stuffed peppers filled with chicken, pineapple, and a savory teriyaki glaze, served over fluffy rice.
Ingredients
Scale
- 4 bell peppers (any color)
- 1 lb chicken breast, diced
- 1 cup cooked rice
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- Salt and pepper to taste
- Green onions for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- Heat olive oil in a skillet over medium heat and add chicken. Cook until no longer pink.
- Stir in garlic and sauté for an additional minute.
- Add rice, pineapple, and teriyaki sauce. Mix well and cook for 3-4 minutes.
- Season with salt and pepper to taste.
- Stuff the bell peppers with the chicken mixture and place in a baking dish.
- Cover with foil and bake for 25-30 minutes.
- Remove from oven, garnish with green onions if desired, and serve hot.
Notes
You can customize this recipe with different vegetables or proteins. Use an air fryer for a quicker cook time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 60mg