Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup cooked rice (white or brown)
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 1/4 cup green onions, chopped
- Sesame seeds for garnish (optional)
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
- Step 2: In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
- Step 3: Stir in the pineapple chunks and teriyaki sauce into the skillet with the chicken. Cook for an additional 3-5 minutes until everything is heated through and well combined.
- Step 4: In a large bowl, combine the cooked rice with the chicken and pineapple mixture. Mix in chopped green onions for added flavor.
- Step 5: Stuff each bell pepper with the chicken and rice mixture, packing it down gently. Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes.
- Step 6: Remove from oven, uncover, and let cool for a few minutes. Garnish with sesame seeds if desired before serving. Enjoy your Teriyaki Pineapple Chicken Rice Stuffed Peppers!
Notes
- For optimal freshness, store any leftovers in an airtight container in the refrigerator for up to three days.
- When reheating, place the stuffed peppers in the microwave covered with a damp paper towel to retain moisture, heating them in 30-second intervals until warmed through.
- Serve your Teriyaki Pineapple Chicken Rice Stuffed Peppers with a side salad or steamed vegetables for a vibrant and balanced meal.
- For added flavor depth, consider marinating the diced chicken in the teriyaki sauce for 30 minutes before cooking; this enhances the overall taste of your dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Trans Fat: 0g
- Protein: 10g