Teriyaki Pineapple Chicken & Rice Stuffed Peppers
A vibrant dish featuring bell peppers stuffed with a savory mixture of shredded chicken, rice, and pineapple, all coated in teriyaki sauce.
Ingredients
Main Ingredients
- 4 large bell peppers Choose firm bell peppers with glossy skin.
- 1 cup cooked rice You can use brown rice for more fiber.
- 2 cups cooked chicken, shredded Great source of lean protein.
- 1 cup pineapple chunks Fresh or canned is fine.
- ½ cup teriyaki sauce Can be homemade if necessary.
- 1 tablespoon olive oil For sautéing.
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- to taste Salt and pepper
- Green onions, chopped For garnish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
Cooking
- In a skillet, heat the olive oil over medium heat and add the garlic and ginger, cooking until fragrant.
- Add the cooked chicken, pineapple chunks, cooked rice, and teriyaki sauce to the skillet. Stir until everything is well combined and heated through.
- Season with salt and pepper to taste.
- Stuff each bell pepper with the chicken and rice mixture.
- Place the stuffed peppers upright in a baking dish.
- Cover the dish with foil and bake for 25-30 minutes, until the peppers are tender.
- Garnish with chopped green onions before serving.
Notes
This dish can be customized with different proteins or rice. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.