Description
These Teriyaki Pineapple Chicken Rice Stuffed Peppers are a delicious and flavorful dish that combines the sweetness of pineapple with savory teriyaki chicken and rice, all stuffed in colorful bell peppers and baked to perfection.
Ingredients
Units
Scale
Main Ingredients:
- 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: Preheat the oven to 375°F (190°C).
- Prepare peppers: Place the halved bell peppers in a baking dish, cut side up.
- Mix filling: In a mixing bowl, combine the cooked chicken, rice, pineapple, teriyaki sauce, garlic powder, onion powder, black pepper, and half of the shredded cheese.
- Stuff peppers: Divide the filling among the pepper halves and top with the remaining cheese.
- Bake: Cover the dish with foil and bake for 25-30 minutes, then uncover and bake for an additional 5-10 minutes until the peppers are tender and the cheese is melted.
- Garnish and serve: Garnish with sliced green onions and sesame seeds before serving.
Notes
- You can customize the filling by adding other vegetables like diced bell peppers, carrots, or broccoli.
- For a spicier kick, add some red pepper flakes or sriracha to the filling mixture.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 50 mg