Description

A quick and easy stuffed pepper recipe featuring juicy chicken, sweet pineapple, and savory teriyaki sauce combined with rice for a satisfying weeknight meal with a tropical twist.

Ingredients

Scale

4 large bell peppers (any color)
1 lb (450 g) skinless, boneless chicken breast, diced
2 cups (400 g) cooked white rice (day-old preferred)
1 cup (165 g) pineapple chunks (fresh or canned, drained)
½ cup (120 ml) teriyaki sauce
2 tbsp (30 ml) soy sauce (low sodium preferred)
2 cloves garlic, minced
1 tsp grated ginger
2 stalks green onions, chopped
1 tbsp (15 ml) sesame oil
2 tbsp (30 ml) vegetable oil
Salt and pepper to taste
Optional: 1 tsp sesame seeds for garnish

Instructions

Preheat oven to 375°F (190°C). Slice tops off bell peppers and remove seeds and membranes. Set aside.
Heat vegetable oil in a skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook until no longer pink, about 5-7 minutes, stirring occasionally.
Add minced garlic and grated ginger; cook for 1-2 minutes until fragrant.
Pour teriyaki sauce and soy sauce over chicken. Stir to coat and simmer for 2-3 minutes until sauce thickens slightly. Remove from heat.
In a large bowl, fold together cooked rice, pineapple chunks, sesame oil, and the teriyaki chicken mixture. Adjust seasoning if needed.
Stuff each bell pepper with the chicken and rice mixture, pressing gently to pack but not overstuff.
Place stuffed peppers upright in a baking dish. Optionally, place pepper tops back on.
Cover loosely with foil or lid and bake for 30-35 minutes until peppers are tender but hold shape and filling is heated through.
Remove foil, garnish with chopped green onions and sesame seeds, and serve warm.

Notes

Use day-old rice to prevent mushy filling. Cover peppers during baking to keep them moist. Do not overstuff peppers to avoid bursting. For gluten-free, substitute soy sauce with tamari. Fresh pineapple preferred but canned works well. Optionally garnish with sesame seeds. Multitask by cooking chicken while prepping peppers and preheating oven.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 stuffed bell peppe
Calories: 350
Sugar: 8
Sodium: 700
Fat: 9
Saturated Fat: 1.5
Carbohydrates: 38
Fiber: 3
Protein: 28

Keywords: teriyaki, pineapple, chicken, stuffed peppers, easy dinner, weeknight meal, tropical twist, rice, savory, sweet