Teriyaki Pineapple Chicken and Rice Stuffed Peppers
A delightful dish that combines sweet pineapple and savory teriyaki chicken in colorful stuffed peppers, perfect for busy weeknights or fun weekend dinners.
Ingredients
Main Ingredients
- 4 pieces Bell Peppers Feel free to swap for poblano or zucchini.
- 2 cups Cooked Chicken Can substitute with ground turkey, beef, shrimp, or tofu.
- 1/2 cup Teriyaki Sauce Try making your own for a fresh twist.
- 1 cup Pineapple Chunks Fresh or canned.
- 1 cup Cooked Rice Substitute with quinoa or cauliflower rice for a lower-carb option.
- 1 cup Cheese Optional, choose a melting cheese or omit for dairy-free.
- 1/4 cup Fresh Cilantro/Parsley For garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
- In a large bowl, mix cooked chicken, teriyaki sauce, pineapple chunks, and cooked rice until well combined.
- Spoon the chicken mixture into each bell pepper until they are filled to the top.
- If using cheese, sprinkle it on top of each stuffed pepper.
Cooking
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
- Once done, take them out of the oven, let them cool slightly, and garnish with fresh cilantro or parsley before serving.
Notes
For a spicier kick, add some sriracha or chopped jalapeños to the filling. You can roast the bell peppers before stuffing to enhance their flavor. Make your teriyaki sauce at home for a fresher taste.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 7gSodium: 700mgFiber: 4gSugar: 10g
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