Description
A delightful blend of sweet pineapple and savory teriyaki chicken, stuffed in vibrant bell peppers for a colorful and satisfying meal.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (shredded)
- 1 cup cooked rice (white or brown)
- 1/2 cup diced pineapple (fresh or canned, drained)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off each bell pepper and remove the seeds. If desired, blanch them for 5–6 minutes in boiling water to soften slightly. Place them in a baking dish.
- In a skillet, heat the olive oil over medium heat. Sauté minced garlic for 1–2 minutes until fragrant.
- Add the shredded chicken to the skillet along with teriyaki sauce, diced pineapple, ground ginger, optional red pepper flakes, salt, and pepper. Mix well and cook for 5–6 minutes until everything is heated through.
- Stir in the cooked rice until fully combined and heated.
- Generously fill each bell pepper with the chicken and rice mixture, pressing down gently to pack it in.
- Lightly drizzle olive oil over the tops of the stuffed peppers.
- Cover the baking dish with foil and bake for 25–30 minutes. If you prefer crispy tops, uncover the peppers for the last 5 minutes.
- If desired, sprinkle cheese on top during the last 5 minutes of baking to let it melt deliciously over the peppers.
- Let cool slightly, then garnish with extra pineapple or green onions before serving.
Notes
Use the freshest ingredients for maximum flavor. You can prepare the filling a day in advance and just fill the peppers before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Mexican Fusion
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg