Description
A delicious and colorful dish featuring bell peppers stuffed with teriyaki chicken, pineapple, and rice, perfect for a family meal.
Ingredients
Scale
- 4 large bell peppers
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat and add the diced chicken.
- Cook the chicken until browned, then add garlic powder, ginger powder, salt, and pepper.
- Stir in the pineapple chunks and teriyaki sauce, cooking for an additional 2-3 minutes.
- In a large bowl, combine the cooked rice with the chicken and pineapple mixture.
- Stuff each bell pepper with the rice and chicken mixture.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes, until the peppers are tender.
- Garnish with chopped green onions before serving.
Notes
- Feel free to use brown rice for a healthier option.
- Adjust the amount of teriyaki sauce according to your taste preference.
- These stuffed peppers can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Teriyaki, Pineapple, Chicken, Rice, Stuffed Peppers