Description
A sweet and savory meal perfect for busy nights, featuring tender chicken, rice, and pineapple stuffed into bell peppers.
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 the oven to 375°F (190°C).
- Cut tops off peppers and remove seeds.
- Blanch peppers for 5–6 minutes if you want softer shells.
- Heat olive oil in a skillet over medium heat.
- Sauté garlic for 1–2 minutes until fragrant.
- Add shredded chicken, teriyaki sauce, pineapple, ginger, red pepper flakes, salt, and pepper. Cook for 5–6 minutes until heated and saucy.
- Stir in the rice and mix well.
- Fill each pepper with the chicken and rice mix, pressing down gently.
- Drizzle tops with olive oil and place peppers in a baking dish.
- Cover the dish with foil and bake for 25–30 minutes.
- Uncover for the last 5 minutes for a firmer top. Sprinkle cheese on top during the final 5 minutes if using.
- Let cool slightly before serving and garnish if you like.
Notes
Do not overstuff the peppers to avoid tipping in the oven. Feel free to swap the chicken for turkey or tofu, and rice for quinoa or cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: stuffed peppers, teriyaki chicken, family meal