Description
Sweet, savory, and bursting with flavor, these Teriyaki Pineapple Chicken Rice Stuffed Peppers are a colorful, easy weeknight dinner the whole family will love
Ingredients
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4 large bell peppers (any color), tops cut off and seeds removed
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1 lb boneless, skinless chicken breasts, diced
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1 cup cooked rice (white, brown, or jasmine)
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1 cup pineapple chunks (fresh or canned)
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½ cup teriyaki sauce (store-bought or homemade)
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1 tbsp olive oil
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 tsp ginger, minced
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½ cup shredded carrots
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¼ cup green onions, chopped (for garnish)
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1 tbsp sesame seeds (for garnish)
Instructions
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Preheat oven to 375°F. Prepare the bell peppers by cutting off tops and removing seeds. Set them upright in a baking dish.
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In a large skillet over medium heat, heat olive oil. Add diced chicken and cook for 5–6 minutes until fully cooked. Remove and set aside.
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In the same skillet, add onion, garlic, and ginger. Sauté for 2 minutes until fragrant.
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Stir in carrots and pineapple chunks. Cook for another 2–3 minutes.
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Return chicken to the pan, add teriyaki sauce, and mix well. Stir in cooked rice and combine.
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Spoon the chicken-rice mixture into each pepper, filling them generously.
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Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 5–10 minutes until peppers are tender.
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Garnish with green onions and sesame seeds. Serve warm.
Notes
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Use rotisserie or leftover chicken to save time.
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For a lower-carb version, substitute cauliflower rice.
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Drizzle extra teriyaki sauce before serving for extra flavor.
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Can be frozen after baking—just cool completely and wrap tightly.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Baking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 330 Kcal
- Sugar: 13 g
- Sodium: 720 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 55 mg