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Teriyaki Pineapple Chicken and Rice Stuffed Peppers

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A vibrant and healthy meal featuring bell peppers filled with teriyaki chicken, juicy pineapple, and fluffy rice, topped with melted cheese.

Ingredients

Scale
  • 4 medium bell peppers
  • 1 cup cooked white rice
  • 1 cup pineapple chunks
  • 2 tablespoons vegetable oil
  • 1 pound boneless skinless chicken breast, diced
  • 1/2 cup teriyaki sauce
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup chopped green onions
  • 1/2 cup shredded cheese
  • Salt to taste
  • Pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and carefully remove the seeds and membranes.
  3. Heat the vegetable oil in a skillet over medium heat, then add the diced chicken breast and cook until no longer pink.
  4. Add the minced garlic, grated ginger, pineapple chunks, and teriyaki sauce to the skillet; stir and cook for an additional 3 minutes.
  5. Stir in the cooked rice and chopped green onions, seasoning with salt and pepper to taste.
  6. Spoon the mixture into each hollowed bell pepper, packing it in gently.
  7. Sprinkle shredded cheese over the top of each stuffed pepper.
  8. Place the peppers in a baking dish and bake for 20 to 25 minutes until tender and cheesy on top.

Notes

These peppers can be prepared ahead and stored in the fridge, then baked when ready to serve.

Nutrition

Find it online: https://recypez.com/teriyaki-chicken-pineapple-stuffed-peppers-rice-recipe/

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