Description
A delightful twist on traditional stuffed peppers, combining savory teriyaki chicken with sweet pineapple for a harmony of flavors.
Ingredients
Scale
- 4 bell peppers
- 1 pound chicken breast, cooked and shredded
- 1 cup cooked rice
- 1 cup pineapple chunks
- ½ cup teriyaki sauce
- 1 tablespoon olive oil
- 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.
- In a mixing bowl, combine the shredded chicken, cooked rice, pineapple chunks, teriyaki sauce, olive oil, salt, and pepper.
- Fill each bell pepper with the chicken and rice mixture.
- Place the stuffed peppers in a baking dish and cover with foil; bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes.
- Garnish with green onions if desired and serve warm.
Notes
Choose brightly colored, firm peppers for the best flavor. You can use a rotisserie chicken to save time and enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg