Teriyaki Pineapple Chicken & Rice Stuffed Peppers
A delightful dish combining the sweetness of pineapple with savory teriyaki chicken, all packed into colorful bell peppers.
Ingredients
Main ingredients
- 4 large yellow bell peppers Choose large peppers for more stuffing.
- 1 lb ground chicken Can use leftover or rotisserie chicken for quicker option.
- 2 cups cooked rice Feel free to use brown rice for a healthier option.
- ½ cup diced pineapple
- ¼ cup shredded carrots
- ½ cup teriyaki sauce Adjust according to taste.
- ¼ cup green onions Chopped.
- 1 tablespoon sesame seeds For garnish.
- ¼ teaspoon black pepper
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the tops off the yellow bell peppers and clean out the seeds.
- In a skillet, brown the ground chicken until fully cooked.
- Stir in the teriyaki sauce and diced pineapple.
- Mix in the cooked rice, shredded carrots, and chopped green onions.
- Stuff each pepper with the chicken and rice filling.
- Place the stuffed peppers in a baking dish.
Cooking
- Bake for 25-30 minutes.
- Sprinkle with sesame seeds before serving.
Notes
Serve as a main course, pair with a side salad for added freshness. For extra flavor, drizzle more teriyaki sauce on top before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.