Teriyaki Pineapple Chicken & Rice Stuffed Peppers
A vibrant dish pairing sweet teriyaki sauce and pineapple with hearty chicken and rice, perfect for a balanced meal and customizable to your taste.
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.
- In a large mixing bowl, combine the cooked chicken, teriyaki sauce, pineapple chunks, cooked rice, and cheese if using. Mix until well blended.
- Stuff each bell pepper with the chicken and rice mixture, packing it in gently.
Cooking
- Place the stuffed peppers in a baking dish. Add a little water to the dish to help them steam and cook evenly.
- Cover the dish with aluminum foil and bake for about 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are golden.
Serving
- Remove from the oven, garnish with fresh cilantro or parsley, and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Freeze before baking, thaw overnight in the fridge, then bake as directed. For extra flavor, grill the bell peppers for a few minutes before stuffing. Consider adding corn, carrots, or bell pepper tops into the stuffing. Experiment with different cheeses for varied flavors.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 5gSodium: 600mgFiber: 4gSugar: 8g
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