Description
A cozy weeknight dinner featuring tender chicken, sweet pineapple, and vibrant bell peppers, all stuffed into a hearty meal.
Ingredients
Scale
- 4 bell peppers (red, yellow, or green)
- 2 cups cooked rice (white or brown)
- 1 pound chicken breast, cooked and shredded
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute.
- Add the cooked chicken, pineapple chunks, cooked rice, and teriyaki sauce to the skillet. Stir until well combined and heated through.
- Season the mixture with salt and pepper to taste.
- Stuff each hollowed bell pepper with the chicken and rice mixture.
- Place the stuffed peppers upright in a baking dish.
- Cover the dish with foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes.
- Garnish with chopped green onions before serving.
Notes
Make-ahead option available. Leftovers can be stored in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 6g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg