Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Ground chicken, rice, pineapple, and carrots in teriyaki sauce, baked in tender yellow bell peppers.
Equipment
- Large skillet
- Baking dish
- Aluminum foil
Ingredients
Main Ingredients
- 4 large yellow bell peppers tops removed and seeded
- 1 tsp vegetable oil
- 1 lb ground chicken
- ⅓ cup low sodium teriyaki sauce plus more for drizzling
- ½ cup diced fresh pineapple
- 2 cup cooked white rice
- ¼ cup shredded carrots
- ¼ cup sliced green onions
- ¼ tsp black pepper
- 1 tbsp sesame seeds for garnish
Instructions
Cooking
- Prep the peppers. Cut off the tops, remove the seeds, and trim the bases so they stand upright.
- Cook the chicken. Brown the chicken in oil until it reaches 165 degrees F, then add the teriyaki sauce and pineapple.
- Mix the filling. Fold in the rice, carrots, green onions, and pepper and cool for 5 minutes.
- Stuff and bake. Fill the peppers, cover, and bake at 375 degrees F for 20 minutes, then uncover for 10 minutes more.
- Finish. Drizzle with extra teriyaki sauce and sprinkle with sesame seeds.
Notes
Substitutions: Ground turkey can replace the chicken, and cauliflower rice can replace the white rice.
Tips: Use day old rice and trim the pepper bases so they stand straight.
Storage: Refrigerate up to 3 days or freeze up to 2 months and reheat to 165 degrees F.