Description
Enjoy a tropical delight with Teriyaki Pineapple Chicken & Rice Stuffed Peppers that burst with flavor!
Ingredients
Scale
- 3 Bell Peppers (red, yellow, or green)
- 2 cups Cooked Chicken (use rotisserie or sauté fresh)
- 1/2 cup Teriyaki Sauce
- 1 cup Pineapple Chunks (fresh or canned)
- 1 cup Cooked Rice (white or brown)
- 2 Green Onions (chopped)
- 1/2 cup Cheese (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds.
- In a skillet, heat oil. Add chicken, teriyaki sauce, pineapple, and rice. Mix until heated through.
- Spoon the filling into each bell pepper, adding cheese if desired.
- Place peppers in a baking dish, add water, cover with foil, and bake for 25-30 minutes. Remove foil for an additional 10 minutes to brown.
Notes
Feel free to prepare the filling ahead of time for quick baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 600 mg
- Protein: 25 g