Teriyaki Pineapple Chicken & Rice Stuffed Peppers
A delightful and healthy meal that combines sweet and savory flavors in vibrant bell peppers filled with shredded chicken, rice, juicy pineapple, and zesty teriyaki sauce.
Ingredients
Stuffed Peppers
- 4 pieces bell peppers any color you prefer
- 2 cups cooked rice white, brown, or jasmine rice works well
- 1 pound chicken breast cooked and shredded, rotisserie chicken can be used for convenience
- 1 cup pineapple chunks fresh or canned, your choice
- 1/2 cup teriyaki sauce low-sodium version recommended for healthier option
- 1 tablespoon olive oil adds a touch of richness
- 1 teaspoon garlic powder for extra flavor
- to taste salt and pepper season according to preference
- to garnish chopped green onions adds a pop of color and flavor
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the tops off each bell pepper and remove the seeds.
- In a large bowl, combine the cooked rice, shredded chicken, pineapple chunks, teriyaki sauce, olive oil, garlic powder, salt, and pepper.
- Mix everything until well combined.
- Stuff each bell pepper generously with the filling.
- Place the stuffed peppers upright in a baking dish and cover with aluminum foil.
Baking
- Bake in the preheated oven for 25 to 30 minutes.
- Remove the foil and bake for an additional 10 minutes until the peppers are tender and slightly charred.
Serving
- Let the peppers cool for a few minutes.
- Sprinkle chopped green onions on top before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Can be reheated in oven or microwave.