Description
A delightful fusion of Asian flavors and classic stuffed peppers featuring chicken, pineapple, and rice.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup cooked rice (white, brown, or jasmine)
- 1 cup pineapple chunks (fresh or canned)
- ½ cup teriyaki sauce (store-bought or homemade)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ginger, minced
- ½ cup shredded carrots
- ¼ cup green onions, chopped (for garnish)
- 1 tbsp sesame seeds (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers: Cut the tops off and remove the seeds. Set them upright in a baking dish.
- Cook the chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook for about 5-6 minutes until fully cooked.
- Sauté the aromatics: Add onion, garlic, and ginger in the same skillet and sauté for 2 minutes.
- Add veggies: Stir in the shredded carrots and pineapple chunks for another 2-3 minutes.
- Combine: Return the cooked chicken to the pan, pour in the teriyaki sauce, and mix well. Stir in the cooked rice until combined.
- Stuff the peppers: Spoon the chicken-rice mixture into each bell pepper, pressing down gently.
- Bake: Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 5-10 minutes.
- Garnish and serve: Garnish with chopped green onions and sesame seeds. Serve warm.
Notes
Leftover stuffed peppers can be stored in the fridge for up to 3 days. You can assemble them up to a day before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 pepper
- Calories: 300
- Sugar: 8g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg