Description
A delicious blend of teriyaki chicken, pineapple, and rice stuffed into colorful bell peppers.
Ingredients
Scale
- 4 large bell peppers
- 2 cups cooked rice
- 1 pound chicken breast, diced
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/4 cup green onions, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds.
- In a pan, heat olive oil over medium heat and cook the diced chicken until browned.
- Add in the cooked rice, pineapple chunks, teriyaki sauce, garlic powder, and pepper. Mix well.
- Stuff the mixture into the hollowed bell peppers.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes. Remove foil during the last 10 minutes to brown the tops.
- Garnish with green onions before serving.
Notes
- This recipe is great for meal prep; make ahead and store in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Teriyaki, Pineapple, Chicken, Rice, Stuffed Peppers