Teriyaki Pineapple Chicken Rice Stuffed Peppers
A delightful combination of teriyaki flavors and juicy chicken nestled within colorful bell peppers, creating a vibrant and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Paleo
Ingredients
Scale
- 4 large bell peppers
- 1 cup cooked rice
- 1 pound chicken breast, diced
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1/2 cup onion, chopped
- 1 tablespoon garlic, minced
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, sauté onions and garlic until translucent.
- Add diced chicken and cook until no longer pink.
- Stir in cooked rice, pineapple chunks, and teriyaki sauce. Season with salt and pepper.
- Stuff the bell peppers with the chicken mixture.
- Place stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes until the peppers are tender.
- Garnish with green onions before serving.
Notes
Experiment with different types of cheese or additional vegetables for a unique twist. Ensure the chicken is fully cooked for safety and the best flavor.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg