Teriyaki Pineapple Chicken Stuffed Peppers
Teriyaki Pineapple Chicken Stuffed Peppers are filled with chicken, rice, and pineapple in a savory sauce.
Ingredients
- 4 large bell peppers halved and seeds removed
- 2 cups cooked rice
- 1 lb chicken breast diced
- 1 cup pineapple chunks fresh or drained
- ½ cup teriyaki sauce
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp ginger powder
- ½ tsp black pepper
- ½ cup shredded mozzarella or cheddar cheese optional
- Green onions
- Sesame seeds
Instructions
- Preheat oven to 375°F (190°C).
- Arrange halved bell peppers in a baking dish.
- Heat olive oil in a skillet over medium heat.
- Add diced chicken and cook until golden and fully cooked.
- Stir in garlic powder, ginger powder, and black pepper.
- Add pineapple chunks, teriyaki sauce, and soy sauce. Simmer for 5 minutes.
- Mix in cooked rice and stir until evenly coated.
- Spoon the mixture into each pepper half.
- Top with cheese if desired.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 5 minutes until tender.
- Garnish with green onions and sesame seeds before serving.
- These Teriyaki Pineapple Chicken Stuffed Peppers are best served warm for maximum flavor.
Notes
• Brown rice or jasmine rice both work well
• You can skip cheese for a lighter version
• Serve with a side salad or steamed vegetables
• You can skip cheese for a lighter version
• Serve with a side salad or steamed vegetables