Description
Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a flavorful and healthy dish that combines chicken, rice, and pineapple in a colorful bell pepper.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (shredded)
- 1 cup cooked rice (white or brown)
- 1/2 cup diced pineapple (fresh or canned, drained)
- 1/4 cup teriyaki sauce (store-bought or homemade)
- 1 tablespoon olive oil (for sautéing)
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling over the peppers)
- 1/4 cup shredded mozzarella or cheddar cheese (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat, add minced garlic, and sauté until fragrant.
- Add shredded chicken to the skillet and cook until heated through.
- Stir in cooked rice, diced pineapple, teriyaki sauce, ground ginger, red pepper flakes, salt, and pepper.
- Mix well and remove from heat.
- Stuff each bell pepper with the chicken and rice mixture.
- Place stuffed peppers in a baking dish and drizzle with olive oil.
- If desired, sprinkle cheese on top of each pepper.
- Bake in the preheated oven for 25-30 minutes until peppers are tender.
- Remove from oven and let cool slightly before serving.
Notes
- You can use any color of bell peppers.
- Feel free to adjust the spice level by omitting or adding more red pepper flakes.
- Serve with a side of salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Teriyaki Pineapple Chicken, Stuffed Peppers, Easy Recipe, Healthy Meal