Description
A flavorful and colorful dish combining teriyaki-glazed chicken, sweet pineapple, and rice stuffed inside bell peppers, topped with melted cheese.
Ingredients
Scale
- 4 large bell peppers, halved and seeds removed
- 1 tablespoon olive oil
- 1 pound cooked chicken breast, shredded or diced
- 2 cups cooked rice
- 1 cup canned pineapple tidbits, drained
- 1/2 cup teriyaki sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese or a cheese blend
- 2 green onions, sliced (optional, for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Brush the halved bell peppers with olive oil and place them on a baking sheet.
- In a bowl, mix chicken, rice, pineapple, teriyaki sauce, garlic powder, onion powder, and black pepper.
- Spoon the mixture into the bell pepper halves.
- Top each stuffed pepper with shredded cheese.
- Bake for 20–25 minutes or until peppers are tender and cheese is bubbly.
- Garnish with green onions and sesame seeds before serving.
Notes
- Use pre-cooked rice for quicker preparation.
- Adjust teriyaki sauce quantity based on your preference.
- For extra crispiness, broil for the last 2–3 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 280
- Sugar: 10g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
Keywords: teriyaki pineapple chicken, stuffed peppers, easy dinner recipe