Description
A delightful dish combining sweet and savory flavors with juicy chicken, teriyaki sauce, and fresh pineapple, all stuffed into tender roasted bell peppers.
Ingredients
Scale
- 4 bell peppers
- 1 lb chicken breast, diced
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1/2 cup cooked rice (optional)
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers: Cut the tops off each pepper and remove the seeds.
- Sauté your aromatics: In a skillet, heat olive oil over medium heat, then add diced onion and garlic—sauté until fragrant.
- Cook the chicken: Add diced chicken and cook until no longer pink.
- Add the pineapple and teriyaki sauce, cook for an additional 2-3 minutes.
- Incorporate the cooked rice (if using) and stir gently.
- Stuff the peppers with the chicken-pineapple mixture.
- Place the stuffed peppers upright in a baking dish and cover with foil.
- Bake for 25-30 minutes until peppers are tender.
- Garnish with chopped green onions before serving.
Notes
You can make the filling a day ahead of time and store it in the refrigerator. Feel free to customize the ingredients according to your preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 pepper
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg