Description
A delightful dish combining sweet and savory teriyaki chicken with pineapple, all stuffed in colorful bell peppers for a hearty meal.
Ingredients
Scale
- 4 large bell peppers
- 1 lb boneless chicken breast, diced
- 1 cup cooked rice
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Chopped green onions (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
- In a skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
- Stir in the cooked rice, pineapple chunks, teriyaki sauce, garlic powder, salt, and pepper. Mix well to combine.
- Spoon the chicken and rice mixture into the prepared bell peppers, packing it down slightly.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
- Garnish with chopped green onions before serving.
Notes
Ensure the chicken is cooked fully before stuffing. Pack the filling tightly for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg