Description
A delightful blend of tender chicken, sweet pineapple, and vibrant bell peppers, all coated in a luscious teriyaki glaze.
Ingredients
Scale
- 4–6 pieces Bell Peppers
- 1 tablespoon Olive Oil
- 2–3 cloves Minced Garlic
- 2 cups Shredded Chicken
- ½ cup Teriyaki Sauce
- 1 cup Pineapple, finely diced
- 1 teaspoon Ground Ginger
- to taste Red Pepper Flakes
- 2 cups Cooked Rice
- to taste Salt and Pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers by cutting off the tops and removing seeds and ribs.
- Add olive oil and minced garlic to a sauté pan over medium heat until fragrant.
- Stir in shredded chicken and teriyaki sauce, mixing well.
- Incorporate diced pineapple and ginger, blending all flavors together.
- Fold in cooked rice and adjust seasoning with salt, pepper, and red pepper flakes.
- Fill each bell pepper generously with the chicken and rice mixture.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes until golden.
- Garnish with fresh herbs if desired before serving.
Notes
Feel free to customize with different veggies or grains. Store leftovers in an airtight container for up to four days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 pepper
- Calories: 275
- Sugar: 10g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 30mg
Keywords: stuffed peppers, teriyaki chicken, pineapple chicken, Asian cuisine, weeknight meal, family dinner