Description
A delightful fusion of sweet pineapple and savory teriyaki chicken nestled in vibrant bell peppers.
Ingredients
Scale
- 4 medium bell peppers (red, yellow, or green)
- 1 cup cooked white rice (or brown rice/quinoa)
- 1 cup pineapple chunks (fresh or canned in juice)
- 2 tablespoons vegetable oil (or olive oil)
- 1 pound boneless skinless chicken breast, diced
- 1/2 cup teriyaki sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup chopped green onions
- 1/2 cup shredded cheese (mozzarella or cheddar)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove seeds and membranes.
- Heat vegetable oil in a skillet over medium heat and add the diced chicken breast; cook until no longer pink (about 5-7 minutes).
- Add garlic, ginger, pineapple chunks, and teriyaki sauce to the skillet; stir and cook for 3 minutes.
- Stir in cooked rice and chopped green onions, seasoning with salt and pepper to taste; simmer for another 2-3 minutes.
- Spoon the mixture into the hollowed bell peppers and top with shredded cheese.
- Place peppers upright in a baking dish and bake for 20-25 minutes until tender and cheese is melted.
Notes
For enhanced flavor, consider adding chopped tops of the bell peppers to the mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 375
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg