Teriyaki Pineapple Chicken and Rice Stuffed Peppers
A vibrant dish combining sweet and savory flavors, featuring stuffed bell peppers with teriyaki pineapple chicken and rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Gluten-Free
Ingredients
Scale
- 4 bell peppers
- 1 cup cooked rice
- 1 cup cooked chicken, shredded
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1/2 cup shredded cheese (optional)
- Green onions for garnish
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds.
- Mix the cooked rice, shredded chicken, pineapple chunks, teriyaki sauce, salt, and pepper in a bowl.
- Stuff each pepper with the rice mixture and place them in a baking dish.
- Top each stuffed pepper with shredded cheese if desired.
- Bake for 25-30 minutes until the peppers are tender.
- Garnish with green onions before serving.
Notes
Leftovers can be stored in an airtight container for up to 3 days. Consider adding chopped vegetables or swapping chicken for marinated tofu for variations.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 370
- Sugar: 7g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 60mg