Description
A delightful fusion of savory teriyaki chicken and sweet pineapple, all enveloped in vibrant bell peppers for a comforting meal.
Ingredients
Scale
- 2 large bell peppers
- 1 cup cooked chicken, shredded
- 1 cup pineapple chunks, fresh or canned
- 1/4 cup teriyaki sauce
- 1/2 cup cooked rice (optional)
- 1 tablespoon olive oil
- 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.
- Combine the shredded chicken, pineapple chunks, teriyaki sauce, and cooked rice in a mixing bowl.
- Season the mixture with salt and pepper to taste.
- Stuff the bell peppers with the chicken mixture, packing it in.
- Place the stuffed peppers in a baking dish and drizzle with olive oil.
- Cover the dish with foil and bake for 25-30 minutes.
- Remove the foil and bake for another 10 minutes until the peppers are tender.
- Garnish with chopped green onions before serving.
Notes
These peppers can be made in advance and reheated. Consider customizing the filling with different proteins or spices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 60mg
Keywords: stuffed peppers, teriyaki chicken, pineapple, weeknight dinner, healthy recipe