Teriyaki Pineapple Chicken Stuffed Peppers
A cheerful dish of bell peppers stuffed with a delightful mixture of teriyaki chicken and sweet pineapple, perfect for family gatherings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Tropical
- Diet: Non-Vegetarian
Ingredients
Scale
- 4 bell peppers
- 1 cup cooked chicken, shredded
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1/2 cup cooked rice
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and carefully remove the seeds.
- In a bowl, combine the cooked chicken, pineapple chunks, teriyaki sauce, cooked rice, and green onions. Mix well.
- Season the mixture with salt and pepper to taste.
- Stuff each bell pepper with the chicken mixture, packing it in generously.
- Place the stuffed peppers upright in a baking dish, drizzle with olive oil, and cover with foil.
- Bake in the preheated oven for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes.
- Serve your Teriyaki Pineapple Chicken Stuffed Peppers hot from the oven!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 360
- Sugar: 10g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg