Description
Sweet, savory, and bursting with juicy flavo these vibrant bell peppers are loaded with tender chicken, tangy pineapple, and a sticky teriyaki glaze for a tropical twist on a classic dinne
Ingredients
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4 large bell peppers (any color), tops cut off and seeds removed
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2 cups cooked chicken breast (shredded or diced)
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1 cup cooked white or brown rice
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1 cup pineapple chunks (fresh or canned in juice, drained)
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1/2 cup shredded carrots (optional for crunch)
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1/4 cup green onions, sliced
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1 cup teriyaki sauce (check ingredients must be free of alcohol or wine-based vinegars)
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1 tablespoon soy sauce (low-sodium, no alcohol-based additives)
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1 teaspoon garlic powder
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1 teaspoon ginger powder
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1/2 cup shredded mozzarella or Monterey Jack cheese (optional for topping)
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Olive oil (for brushing)
Instructions
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Preheat Oven: Set oven to 375°F (190°C). Lightly grease a baking dish.
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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.
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Stuff the Peppers: Spoon the mixture evenly into each hollowed bell pepper. Press down gently to pack them full.
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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.
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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.
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Serve: Let cool slightly, then garnish with extra green onions or sesame seeds if desired.
- Prep Time: 15 mins
- Cook Time: 35 mins
Nutrition
- Serving Size: 4