Description
A delightful combination of sweet and savory, these stuffed peppers are filled with chicken, rice, and pineapple, topped with teriyaki sauce.
Ingredients
Scale
- 2 bell peppers (any color)
- 1 cup cooked rice
- 1 chicken breast, cooked and diced
- 1 cup fresh pineapple, chopped
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- Mix the cooked rice, diced chicken, chopped pineapple, teriyaki sauce, olive oil, salt, and pepper in a large bowl.
- Fill each bell pepper with the chicken and rice mixture.
- Place the stuffed peppers upright in a baking dish.
- Cover with foil and bake for 25-30 minutes, until the peppers are tender.
- Garnish with chopped green onions before serving. Enjoy!
Notes
These stuffed peppers can be made ahead of time and stored in the refrigerator for 3-4 days or frozen for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg