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Teriyaki Pineapple Chicken and Rice Stuffed Peppers

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Colorful bell peppers stuffed with tender teriyaki chicken, sweet pineapple, and fluffy rice, baked until tender for a complete sweet-and-savory meal.

Ingredients

  • 4 large bell peppers
  • 1 lb (450 g) boneless, skinless chicken breast, diced
  • 2 cups cooked white or brown rice
  • 1 cup pineapple chunks (fresh or canned, drained)
  • 1/2 cup teriyaki sauce
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers, remove seeds and membranes, and arrange them upright in a baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until no longer pink.
  3. Add minced garlic and cook for about 30 seconds until fragrant.
  4. Stir in the cooked rice, pineapple chunks, and teriyaki sauce. Season lightly with salt and black pepper.
  5. Spoon the mixture evenly into the prepared bell peppers, pressing gently to fill.
  6. Cover the baking dish with foil and bake for 25 minutes.
  7. Remove foil and bake an additional 10 minutes, until peppers are tender.
  8. Garnish with sliced green onions and sesame seeds before serving.

Notes

  • Use gluten-free teriyaki sauce to keep the recipe gluten-free.
  • You can substitute chicken with ground turkey or cooked shrimp.
  • Add extra vegetables like zucchini or carrots for more texture and nutrition.
  • Leftovers keep well in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cookedbymaya.com/teriyaki-pineapple-chicken-and-rice-stuffed-peppers/