Description
Teriyaki Pineapple Chicken Stuffed Peppers are a delicious blend of sweet and savory flavors, perfect for a satisfying meal.
Ingredients
Scale
- 4 bell peppers
- 1 lb chicken breast, diced
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1 cup cooked rice
- 1/2 cup shredded cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat and cook the diced chicken until browned.
- Add pineapple chunks and teriyaki sauce to the skillet, stirring to combine.
- Mix in the cooked rice and season with salt and pepper.
- Stuff the mixture into the bell peppers and place them in a baking dish.
- Top with shredded cheese.
- Bake for 25-30 minutes until the peppers are tender and the cheese is melted.
Notes
- Feel free to use any color of bell peppers.
- For a spicier kick, add some chopped jalapeños to the filling.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg