Learn how to make delicious Teriyaki Pineapple Chicken Stuffed Peppers. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
4 large bell peppers, any color
2 tablespoons olive oil
1 pound boneless, skinless chicken breast, diced
1 cup fresh pineapple, diced
1/2 cup teriyaki sauce
1 cup cooked rice (white or brown)
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon soy sauce
1/4 cup green onions, chopped
Salt and pepper to taste
Sesame seeds for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.
In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
Add the chopped onion, garlic, and ginger to the skillet. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
Stir in the pineapple, teriyaki sauce, soy sauce, and cooked rice. Cook for an additional 3-4 minutes, allowing the flavors to meld together.
Season the mixture with salt and pepper to taste. Spoon the chicken and rice mixture into each prepared bell pepper, packing it gently.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the peppers are tender.
Remove from oven, garnish with chopped green onions and sesame seeds if desired, and serve warm.
