Teriyaki Pineapple Chicken and Rice Stuffed Peppers
A delightful and healthy meal combining sweet pineapple and savory teriyaki chicken stuffed in colorful bell peppers.
Ingredients
Main ingredients
- 4 large yellow bell peppers Tops sliced off and seeds removed
- 1 lb ground chicken Can substitute with ground turkey or beef
- 2 cups cooked rice Brown rice works as well
- 1/2 cup diced pineapple Fresh or canned
- 1/4 cup shredded carrots
- 1/2 cup teriyaki sauce Can substitute with soy sauce, honey, and brown sugar
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds For garnish
- 1/4 teaspoon black pepper Adjust to taste
Instructions
Preparation and Cooking
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds.
- In a skillet over medium heat, cook the ground chicken until fully browned.
- Stir in the teriyaki sauce and let it simmer for 2–3 minutes.
- In a large bowl, mix together the cooked rice, diced pineapple, shredded carrots, and chopped green onions.
- Add the teriyaki chicken mixture to the bowl and stir until everything is well combined. Season with black pepper.
- Stuff the bell peppers with the mixture and place them upright in a baking dish.
- Bake for 25–30 minutes, or until the peppers are tender.
- Sprinkle sesame seeds over the top before serving.
Notes
Serve warm on their own or with a side salad. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 2gSugar: 5g
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