Description
A delicious blend of teriyaki chicken and pineapple stuffed in vibrant bell peppers.
Ingredients
Scale
- 4 large bell peppers (any color), tops sliced off and seeds removed
- 2 cups cooked white or brown rice
- 1 1/2 cups cooked shredded or diced chicken breast
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 cup teriyaki sauce (plus extra for drizzling)
- 1/4 cup chopped green onions
- 1/2 cup shredded mozzarella or Monterey Jack cheese (optional)
- 1 tbsp sesame seeds (optional, for garnish)
- 1 tbsp olive oil (for roasting peppers)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Prepare your bell peppers by slicing off the tops and removing any seeds. Place these hollowed peppers in a prepared baking dish, drizzling them with olive oil.
- While the peppers are in the oven, grab a large bowl and combine the cooked rice, diced chicken, pineapple chunks, teriyaki sauce, and chopped green onions. If you opt for a cheesy touch, include shredded mozzarella or Monterey Jack cheese in the mixture. Give it a good mix, ensuring all ingredients are evenly coated.
- Carefully remove your peppers from the oven and let them cool for a moment. Fill each pepper generously with the flavorful rice and chicken mixture, gently packing it down. Return the stuffed peppers to the oven to bake for an additional 20-25 minutes.
Notes
Adjust the level of sweetness or saltiness by modifying the amount of teriyaki sauce you use.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 320 kcal
- Sodium: 560 mg
- Protein: 22 g