Teriyaki Pineapple Chicken and Rice Stuffed Peppers
A delightful twist on classic stuffed peppers with a savory blend of chicken, pineapple, and teriyaki sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Non-Vegetarian
Ingredients
Scale
- 4 bell peppers
- 1 cup cooked rice
- 1 lb chicken breast, diced
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1/2 cup shredded cheese (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- Heat the olive oil in a skillet over medium heat and cook the diced chicken until no longer pink.
- Stir in the cooked rice, pineapple chunks, and teriyaki sauce. Season with salt and pepper to taste.
- Stuff the mixture into the bell peppers, filling them generously.
- Place the stuffed peppers in a baking dish, top with cheese if desired, and cover with foil. Bake for 25-30 minutes.
- Remove the foil for the last 10 minutes to allow the cheese to melt and brown slightly.
- Serve warm and enjoy!
Notes
These stuffed peppers can be made in advance and stored in the fridge for up to 3 days or frozen for up to a month. For added spice, consider using red pepper flakes.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg