Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Delicious stuffed peppers filled with savory chicken, sweet pineapple, and teriyaki sauce, bringing a nostalgic twist to your dinner table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Gluten-Free
Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 pound boneless, skinless chicken breast, diced
- 1 cup cooked rice
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- Green onions for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers by rinsing, cutting the tops off, and removing seeds.
- Sauté the garlic in olive oil, then add the diced chicken until golden brown.
- Incorporate the cooked rice, pineapple, and teriyaki sauce into the chicken mixture.
- Fill the peppers with the chicken mixture.
- Arrange the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes, then uncover for an additional 10 minutes if adding cheese.
- Garnish with green onions or sesame seeds before serving.
Notes
Feel free to experiment with different proteins or add spices for a kick! Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg
Keywords: stuffed peppers, teriyaki chicken, pineapple recipe, Asian cuisine, weeknight dinner