Description
Teriyaki Chicken Stuffed Peppers are a sweet and savory dinner featuring tender chicken, juicy pineapple, and hearty rice packed into colorful bell peppers.
Ingredients
Scale
- 2 large boneless skinless chicken breasts shredded
- 1 cup cooked white or brown rice
- 1/2 cup diced pineapple drained
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes optional
- Salt and black pepper to taste
- 4 large bell peppers tops removed and seeded
- 1 tablespoon olive oil for drizzling
- 1/4 cup shredded mozzarella or cheddar cheese optional
Instructions
- Preheat oven to 375°F and prepare bell peppers by cutting off tops and removing seeds.
- Heat olive oil in skillet and sauté garlic until fragrant.
- Add shredded chicken teriyaki sauce pineapple ginger red pepper flakes salt and pepper and cook for 5 to 6 minutes.
- Stir in cooked rice and mix thoroughly.
- Fill each pepper with the chicken and rice mixture pressing gently.
- Drizzle tops with olive oil cover with foil and bake for 25 to 30 minutes.
- Remove foil during last 5 minutes and add cheese if using.
- Cool slightly before serving.
Notes
- Use leftover cooked chicken to save time.
- Substitute rice with quinoa or cauliflower rice if desired.
- Prepare peppers up to two days in advance and refrigerate before baking.
- For a vegetarian version replace chicken with black beans or tofu.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 310
- Sugar: 8g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 55mg