Description
A colorful and flavorful dish combining succulent chicken, sweet pineapple, and vibrant bell peppers, all stuffed with a tasty rice filling.
Ingredients
Scale
- 2 cups diced Chicken Breast
- 1/2 cup Teriyaki Sauce
- 1 cup Pineapple Chunks
- 1 cup Cooked Rice
- 4 Bell Peppers (mixed colors)
- 2 tablespoons Green Onions (finely chopped)
- 2 tablespoons Sesame Seeds
- 1/4 cup Cilantro (fresh)
Instructions
- Preheat your oven to 375°F (190°C).
- Combine diced chicken breast and teriyaki sauce in a mixing bowl.
- Heat a skillet over medium-high heat and add the marinated chicken. Cook until done.
- Add pineapple chunks and cooked rice to the skillet and mix well.
- Slice the tops off the bell peppers and remove the seeds.
- Spoon the chicken mixture into each prepared bell pepper.
- Bake the stuffed peppers for 25-30 minutes, removing foil for the last 5 minutes.
- Garnish with green onions, sesame seeds, and cilantro before serving.
Notes
For a gluten-free version, substitute gluten-free soy sauce and quinoa for rice. Stuffed peppers can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: stuffed peppers, teriyaki chicken, pineapple, rice, summer dinner