Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Bright and tasty stuffed peppers filled with chicken, rice, pineapple, and teriyaki sauce, making a sweet and savory meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Non-Vegetarian
Ingredients
Scale
- 4 large bell peppers
- 1 lb chicken breast, diced
- 1 cup cooked rice
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- Heat olive oil in a skillet over medium heat. Add the diced chicken and cook until no longer pink.
- Stir in cooked rice, pineapple chunks, and teriyaki sauce. Mix well and season with salt and pepper.
- Stuff the bell peppers with the chicken and rice mixture.
- Place the stuffed peppers upright in a baking dish.
- Cover with foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes.
- Garnish with chopped green onions before serving.
Notes
For extra flavor, add chopped carrots, peas, or swap chicken for turkey. Use day-old rice or slightly dry cooked rice to prevent sogginess.
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: stuffed peppers, chicken, teriyaki sauce, pineapple, easy dinner