Ingredients
Scale
- 4 bell peppers (various colors)
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup cooked rice (white or brown)
- 1 cup pineapple chunks, drained
- 1/2 cup teriyaki sauce (low sodium)
- 1/4 cup chopped green onions
- 1 tbsp sesame oil
- 1 tsp ground ginger
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Optional: sesame seeds for garnish
Instructions
- Preheat oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves in a baking dish and lightly grease with cooking spray.
- In a large bowl, combine the chicken pieces, teriyaki sauce, sesame oil, ground ginger, and garlic powder. Mix well to ensure the chicken is evenly coated. Season with salt and pepper to taste.
- Heat a large skillet over medium heat. Add the marinated chicken and cook until fully cooked through and lightly browned, about 7-10 minutes. Stir in the pineapple chunks and cooked rice.
- Spoon the chicken and rice mixture into the bell pepper halves, filling them generously. Sprinkle with chopped green onions.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and slightly softened.
- Garnish with sesame seeds (optional) and serve hot. Enjoy these delicious Teriyaki Pineapple Chicken & Rice Stuffed Peppers!
Notes
For a spicier kick, add a pinch of red pepper flakes to the chicken mixture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. You can substitute ground turkey or beef for the chicken.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 420
- Sugar: 18g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg