Teriyaki Chicken Stuffed Bell Peppers
A delightful combination of savory teriyaki chicken, tangy pineapple, and vibrant bell peppers baked to perfection, perfect for busy weeknights or casual gatherings.
Ingredients
Stuffed Peppers
- 4 pieces bell peppers (any color of your choice) Feel free to use red, green, yellow, or orange peppers.
- 1 cup cooked rice Any type of cooked rice works well, including brown rice or quinoa.
- 1 cup teriyaki chicken (cooked and shredded) You can sauté chicken in teriyaki sauce if not pre-cooked.
- 1 cup pineapple chunks Fresh or canned pineapple works well.
- 1/2 cup shredded cheese Optional; consider a mix of cheeses for flavor.
Seasoning and Preparation
- to taste salt
- to taste pepper
- 1 tablespoon olive oil Use for drizzling over stuffed peppers.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut off the tops of the bell peppers and remove the seeds and membranes.
- In a mixing bowl, combine the cooked rice, teriyaki chicken, pineapple chunks, salt, and pepper. Mix well.
- Spoon the mixture into each bell pepper, packing it lightly.
- Place the stuffed bell peppers upright in a baking dish.
- Drizzle with olive oil.
- Sprinkle shredded cheese on top if desired.
Baking
- Cover the dish with foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes until the peppers are tender and cheese is bubbly.
Serving
- Serve warm and enjoy!
Notes
Garnish with fresh cilantro or green onions for color. Serve with extra teriyaki sauce on the side.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 38gProtein: 23gFat: 12gSaturated Fat: 5gSodium: 600mgFiber: 3gSugar: 5g
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