Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Enjoy a delightful fusion of flavors with these colorful stuffed peppers filled with tender chicken, rice, and sweet pineapple, all drenched in savory teriyaki sauce.
Ingredients
Stuffed Peppers
- 4 pieces bell peppers (any color) Cut off tops and remove seeds
- 2 cups cooked rice White, brown, or jasmine
- 1 pound cooked shredded chicken Use rotisserie chicken for convenience
- 1 cup pineapple chunks Fresh or canned
- 0.5 cup teriyaki sauce Low-sodium preferred
- 1 tablespoon olive oil For dressing
- 1 teaspoon garlic powder
- to taste Salt and pepper Adjust seasoning as needed
- to taste Chopped green onions For garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a large bowl, combine the cooked rice, shredded chicken, pineapple chunks, teriyaki sauce, olive oil, garlic powder, salt, and pepper.
- Mix all ingredients thoroughly.
Stuffing & Baking
- Stuff each bell pepper generously with the chicken, rice, and pineapple mixture.
- Place the stuffed peppers upright in a baking dish and cover with aluminum foil.
- Bake in the preheated oven for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes until golden.
Serving
- Let the peppers cool for a few minutes and garnish with chopped green onions before serving.
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Notes
Consider precooking the peppers for 5 minutes for a crunchier texture. Experiment with other proteins like tofu or shrimp, and add veggies for more nutrients.