Description
A delicious fusion of sweet and savory flavors, these stuffed peppers are filled with tender chicken, fluffy rice, and zesty pineapple, all enveloped in a mouthwatering teriyaki sauce.
Ingredients
Scale
- 4 bell peppers (mixed colors)
- 1 cup cooked rice
- 1 lb chicken breast, diced
- 1 cup pineapple chunks
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Cut the tops off the bell peppers and scoop out the seeds.
- In a non-stick pan, heat the olive oil over medium heat. Add the diced chicken and cook until no longer pink, about 5-7 minutes.
- Stir in the cooked rice, pineapple chunks, and teriyaki sauce. Mix well and season with salt and pepper.
- Stuff the mixture into each prepared bell pepper.
- Place the stuffed peppers in a baking dish and cover with aluminum foil.
- Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes.
- Garnish with chopped green onions before serving.
Notes
For an easier preparation, make the filling in advance and refrigerate. Feel free to swap chicken for shrimp or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg