Sweet, savory, and bursting with juicy flavor these vibrant bell peppers are loaded with tender chicken, tangy pineapple, and a sticky teriyaki glaze for a tropical twist on a classic dinner!
Ingredients:
- 4 large bell peppers (any color), tops cut off and seeds removed
- 2 cups cooked chicken breast (shredded or diced)
- 1 cup cooked white or brown rice
- 1 cup pineapple chunks (fresh or canned in juice, drained)
- 1/2 cup shredded carrots (optional for crunch)
- 1/4 cup green onions, sliced
- 1 cup teriyaki sauce (check ingredients must be free of alcohol or wine-based vinegars)
- 1 tablespoon soy sauce (low-sodium, no alcohol-based additives)
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1/2 cup shredded mozzarella or Monterey Jack cheese (optional for topping)
- Olive oil (for brushing)
Directions:
- Preheat Oven: Set oven to 375°F (190°C). Lightly grease a baking dish.
- Prepare Filling: In a large bowl, mix chicken, rice, pineapple, carrots (if using), green onions, teriyaki sauce, soy sauce, garlic powder, and ginger powder. Stir until well combined.
- Stuff the Peppers: Spoon the mixture evenly into each hollowed bell pepper. Press down gently to pack them full.
- Top & Bake: Sprinkle with shredded cheese if using. Place stuffed peppers upright in the baking dish. Brush the outside of the peppers lightly with olive oil.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, until cheese is melted and tops are golden.
- Serve: Let cool slightly, then garnish with extra green onions or sesame seeds if desired.
Nutritional Information:
Prep Time: 15 mins | Cooking Time: 35 mins | Total Time: 50 mins
Kcal: ~400 per stuffed pepper | Servings: 4
These colorful stuffed peppers are a tropical fusion of sweet pineapple and savory teriyaki perfect for a fun and flavorful weeknight dinner!
