Teriyaki Pineapple Chicken Stuffed Peppers: A Flavorful Twist!
A delicious and unique dish featuring bell peppers stuffed with a savory mixture of chicken, teriyaki sauce, and pineapple, offering a sweet and savory flavor profile.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
- 4 large bell peppers
- 1 pound chicken breast, diced
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1 cup cooked rice
- 1/2 cup shredded cheese (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat and cook the diced chicken until browned.
- Add pineapple chunks and teriyaki sauce to the skillet, stirring to combine.
- Mix in the cooked rice and season with salt and pepper.
- Stuff the bell peppers with the chicken mixture.
- If desired, top with shredded cheese.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender.
Notes
- Feel free to add vegetables like onions or carrots to the stuffing for extra flavor.
- For a spicier kick, add some red pepper flakes to the chicken mixture.
- These can be made ahead of time and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg