Description
This dish elegantly blends the sweet and juicy essence of pineapple with the hearty satisfaction of savory chicken, all enveloped in the cozy embrace of colorful bell peppers.
Ingredients
Scale
- 4 large bell peppers, halved and seeded
- 1 tbsp olive oil
- 1 lb cooked chicken breast, shredded or diced
- 2 cups cooked rice
- 1 cup canned pineapple tidbits, drained
- ½ cup teriyaki sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 1 cup shredded mozzarella or cheese blend
- 2 green onions, sliced (optional, garnish)
- Sesame seeds (optional, garnish)
Instructions
- Set your oven to preheat at 375°F (190°C). Align your halved bell peppers cut side up in a baking dish. Drizzle each half with olive oil. Place the dish in the oven and bake for 10 minutes; this will start softening them, preparing a tender bed for your stuffing.
- In a large mixing bowl, combine your cooked chicken, rice, pineapple tidbits, and teriyaki sauce. Sprinkle in garlic powder, onion powder, and black pepper, stirring everything until evenly incorporated. This step is crucial for ensuring every bite is layered with flavor.
- Take the softened peppers from the oven. With attention to detail, spoon the chicken and rice mixture into each half, pressing lightly to ensure a snug fit. Layer shredded mozzarella cheese atop each stuffed pepper, creating a welcoming blanket of cheese that will crisp up nicely.
- Place the stuffed peppers back in the oven and let them bake for an additional 15–20 minutes. Keep an eye on it; they’re done when the cheese is melted to perfection and the peppers have reached the desired level of tenderness.
Notes
This dish can be prepared ahead of time by preparing the stuffing in advance. When ready to serve, stuff and bake the peppers to ensure the freshest taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 400 per serving
- Sodium: 700 mg
- Protein: 25 g