Description
Delightful stuffed peppers filled with tender chicken, sweet pineapple, and a tangy teriyaki glaze, perfect for a flavorful family meal.
Ingredients
Scale
- 4 large bell peppers (any color)
- 2 cups cooked chicken, shredded or diced
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup red onion, finely chopped
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 1 cup cooked rice (white or brown)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder (or fresh ginger, minced)
- Salt and pepper to taste
- Optional toppings: chopped green onions, sesame seeds, or crushed red pepper flakes
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes.
- Combine the cooked chicken, pineapple chunks, chopped onion, teriyaki sauce, cooked rice, olive oil, garlic powder, and ginger powder in a large mixing bowl.
- Spoon the chicken and pineapple mixture generously into each bell pepper.
- Place the stuffed peppers upright in a baking dish and cover with aluminum foil.
- Bake in the preheated oven for about 25 minutes, then remove the foil and bake for an additional 10 minutes.
- Let the peppers rest for a few minutes before serving.
Notes
For healthier options, consider using quinoa for rice or tofu for chicken. You can also use gluten-free teriyaki sauce for gluten-free diets.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: stuffed peppers, teriyaki chicken, pineapple recipe, healthy dinner, quick recipe