Description
Delicious stuffed peppers filled with tender chicken, pineapple, and rice, drizzled with teriyaki sauce.
Ingredients
Scale
- 4 bell peppers
- 1 pound chicken breast, diced
- 1 cup pineapple, diced
- 2 cups cooked rice
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers, removing the seeds.
- In a skillet, heat olive oil over medium heat. Add the diced chicken and cook for 5-7 minutes until browned.
- Stir in the pineapple, cooked rice, and teriyaki sauce. Season with salt and pepper.
- Stuff each bell pepper with the chicken and rice mixture.
- Place the stuffed peppers upright in a baking dish and cover with foil.
- Bake for 25-30 minutes until the peppers are tender.
- Remove foil and bake for an additional 5-10 minutes for a slight char on top.
- Garnish with green onions before serving.
Notes
Use fresh ingredients for better flavor. Adjust filling ingredients to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg