Teriyaki Pineapple Chicken and Rice Stuffed Peppers
A delightful fusion of sweet and savory flavors, these stuffed bell peppers are filled with tender chicken, juicy pineapple, and fluffy rice, creating a nostalgic dish perfect for family dinners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Gluten-Free
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
- 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
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes.
- Heat the vegetable oil in a skillet over medium heat.
- Add the diced chicken breast and cook until no longer pink, about 5-7 minutes.
- Add the minced garlic, grated ginger, pineapple chunks, and teriyaki sauce; stir and cook for about 3 minutes.
- Stir in the cooked rice and chopped green onions, then season generously with salt and pepper.
- Spoon the mixture into the hollowed bell peppers, then top with shredded cheese.
- Place the stuffed peppers upright in a baking dish and bake for 20 to 25 minutes.
Notes
These stuffed peppers are not only delicious but also a great way to incorporate more veggies into your meal.
Nutrition
- Serving Size: 1 pepper
- Calories: 380
- Sugar: 5g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 40mg