Description
Vibrant bell peppers stuffed with tender chicken, juicy pineapple, and savory teriyaki sauce for a colorful and satisfying weeknight dinner.
Ingredients
Scale
- 4 bell peppers (any color)
- 1 lb chicken breast, cooked and shredded
- 1 cup pineapple chunks
- 1 cup cooked rice
- 1/2 cup teriyaki sauce
- 1/2 cup shredded cheese (optional)
- Salt and pepper to taste
- Green onions for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- Mix together the chicken, pineapple, rice, teriyaki sauce, salt, and pepper in a large bowl.
- Stuff each bell pepper with the chicken mixture, pressing down slightly.
- Place the stuffed peppers in a baking dish and cover with aluminum foil.
- Bake for 25-30 minutes until the peppers are tender.
- Remove the foil, sprinkle cheese on top (if desired), and bake for an additional 10 minutes.
- Garnish with green onions before serving.
Notes
Stuffing can be prepared a day in advance for convenience. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 375
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg