Description
A delightful dish that combines savory chicken, sweet pineapple, and rich teriyaki sauce, all stuffed into colorful bell peppers.
Ingredients
Scale
- 4 bell peppers
- 1 lb chicken breast, diced
- 1 cup cooked rice
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add diced chicken breast and cook for 5-7 minutes until browned and fully cooked.
- Stir in cooked rice, pineapple chunks, and teriyaki sauce into the skillet. Season with salt and pepper to taste.
- Prepare the bell peppers by cutting off the tops and removing the seeds.
- Spoon the chicken mixture into each bell pepper, packing it well.
- Place stuffed peppers in a baking dish and bake for 25-30 minutes until peppers are tender.
- Garnish with chopped green onions before serving.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. You can also freeze assembled stuffed peppers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 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: 45g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 70mg
Keywords: stuffed peppers, chicken, teriyaki, pineapple, healthy dinner, meal prep