Description
A delightful blend of savory chicken, juicy pineapple, and vibrant veggies stuffed into colorful bell peppers, perfect for a family dinner.
Ingredients
Scale
- 4 Bell peppers
- 1 lb Chicken breast, diced
- 1 cup Pineapple chunks
- 2 cups Rice, cooked
- ½ cup Teriyaki sauce
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 Carrot, diced
- 2 Green onions, chopped (for garnish)
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C). Cook the rice according to package instructions.
- Sauté the chopped onions, minced garlic, and diced carrots in a skillet over medium heat for 3-5 minutes.
- Add the diced chicken to the skillet and cook until golden and no longer pink, about 5-7 minutes.
- Stir in the pineapple chunks and teriyaki sauce until well-coated, then mix in the cooked rice. Season with salt and pepper.
- Slice the tops off the bell peppers and remove the seeds and membranes.
- Stuff each pepper with the chicken and rice mixture, pressing down slightly.
- Place the stuffed peppers in a baking dish, cover with foil, and bake for 25-30 minutes.
- Remove the foil and garnish with chopped green onions before serving.
Notes
For a spicier kick, add red pepper flakes or jalapeños. You can substitute chicken with tofu or shrimp for different proteins.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg