Teriyaki Pineapple Chicken Stuffed Bell Peppers
A delicious and easy meal combining sweet pineapple and savory teriyaki chicken, packed in colorful bell peppers.
Ingredients
Main ingredients
- 2 pieces bell peppers (any color) Choose fresh, firm, and colorful peppers for the best flavor.
- 1 cup cooked chicken, shredded You can use ground turkey or beef as a variation.
- 1/2 cup teriyaki sauce You can substitute with sweet and savory sauces like soy or barbecue.
- 1/2 cup pineapple chunks Ensure they are well-drained if using canned.
- 1/4 cup green onions, chopped
- 1 cup cooked rice
- 1 tablespoon olive oil For drizzling over the stuffed peppers.
- to taste Salt and pepper
- Sesame seeds for garnish (optional)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
Mixing
- In a large bowl, combine the shredded chicken, teriyaki sauce, pineapple chunks, green onions, and cooked rice. Mix well.
- Stuff the bell peppers with the chicken mixture.
Baking
- Place the stuffed peppers upright in a baking dish and drizzle with olive oil. Season with salt and pepper.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, until the peppers are tender.
Serving
- Garnish with sesame seeds if desired and serve warm.
Notes
These stuffed bell peppers can be served as a main dish, perfect for lunch or dinner. Consider serving with a side salad or steamed vegetables. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage. To reheat, warm in the oven.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 20gFat: 10gSaturated Fat: 1.5gSodium: 600mgFiber: 3gSugar: 5g
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