Description
Colorful bell peppers stuffed with tender teriyaki pineapple chicken and fluffy rice, baked until perfectly tender for a sweet and savory complete meal.
Ingredients
- 4 large bell peppers, tops cut off and seeds removed
- 2 cups cooked white rice
- 1 pound boneless, skinless chicken breast, diced
- 1 tablespoon olive oil
- 1 cup fresh pineapple chunks, diced
- 1/2 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon black pepper
- 1/2 cup shredded mozzarella or Monterey Jack cheese
- 2 tablespoons chopped green onions (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Lightly brush the outside of bell peppers with olive oil and place them upright in a baking dish.
- Heat olive oil in a skillet over medium heat. Add diced chicken and cook for 6–8 minutes until fully cooked.
- Stir in garlic, black pepper, soy sauce, and teriyaki sauce. Simmer for 2–3 minutes.
- Add pineapple chunks and cooked rice. Stir until evenly combined and heated through.
- Spoon the chicken and rice mixture evenly into the prepared bell peppers.
- Top each pepper with shredded cheese.
- Cover loosely with foil and bake for 25–30 minutes until peppers are tender.
- Remove foil during the last 5 minutes to melt and lightly brown the cheese.
- Garnish with chopped green onions before serving.
Notes
- Parboil peppers for 5 minutes beforehand for softer texture.
- Use brown rice for added fiber.
- Adjust teriyaki sauce amount for desired sweetness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired