Description
Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a vibrant and satisfying meal that combines tender chicken, sweet pineapple, and hearty rice all packed into colorful bell peppers. This dish not only pleases the palate with its delightful blend of sweet and savory flavors but also makes for an eye-catching presentation. Perfect for family gatherings or a quick weeknight dinner, these stuffed peppers are easy to prepare and can be customized with your favorite vegetables or spices. Plus, they make excellent leftovers for meal prep!
Ingredients
- 2 large boneless, skinless chicken breasts (shredded)
- 1 cup cooked rice (white or brown)
- 1/2 cup diced pineapple (fresh or canned)
- 1/4 cup teriyaki sauce
- 4 large bell peppers (any color)
- Olive oil
- Garlic
- Ground ginger
- Red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds. Place upright in a baking dish.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant. Add shredded chicken, teriyaki sauce, diced pineapple, ginger, red pepper flakes, salt, and pepper. Cook for 5–6 minutes until combined. Stir in cooked rice.
- Fill each pepper with the chicken mixture and drizzle olive oil on top.
- Cover with foil and bake for 25–30 minutes. For a crispy finish, uncover during the last 5 minutes.
- Optional: Add cheese during the last 5 minutes of baking.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Fresh ingredients yield the best flavor; opt for fresh chicken and ripe pineapple if possible. Feel free to adjust spice levels by modifying red pepper flakes based on your preference. Experiment with different colored bell peppers or add additional veggies like carrots or zucchini to the filling.