Description
A delightful blend of sweetness and savory flavors, these stuffed bell peppers are filled with chicken, rice, and pineapple for a satisfying weeknight meal.
Ingredients
Scale
- 4 bell peppers (colorful varieties)
- 1 pound chicken breast, diced
- 1 cup cooked rice
- 1 cup pineapple chunks
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds.
- Heat olive oil over medium heat and add the diced chicken. Cook until browned (5-7 minutes).
- Stir in the cooked rice, pineapple chunks, and teriyaki sauce. Season with salt and pepper.
- Stuff each bell pepper with the chicken and rice mixture, packing it in lightly.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes until the peppers are tender.
- Garnish with sliced green onions before serving.
Notes
Ensure the chicken is fully cooked and use firm bell peppers for best results. Adding a splash of lime juice can brighten the flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg