Teriyaki Pineapple Chicken & Rice Stuffed Peppers
A delicious combination of teriyaki chicken, pineapple, and rice stuffed into vibrant bell peppers, offering a healthy and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Poultry
Ingredients
Scale
- 4 large bell peppers
- 1 pound cooked, shredded chicken breast
- 1 cup cooked rice
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 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.
- In a large bowl, combine shredded chicken, cooked rice, pineapple chunks, teriyaki sauce, olive oil, salt, and pepper.
- Stuff each bell pepper with the chicken and rice mixture until full.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes, until the peppers are tender.
- Remove the foil and bake for an additional 10 minutes for caramelization.
- Garnish with chopped green onions before serving.
Notes
Consider adding different spices to personalize your stuffed peppers, and serve on a bed of rice or salad for an appealing presentation.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg