Description
A sweet and savory dish featuring juicy chicken, tangy pineapple, and flavorful rice packed inside vibrant bell peppers.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (shredded)
- 1 cup cooked rice (white or brown)
- 1/2 cup diced pineapple (fresh or canned, drained)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Optionally, blanch them in boiling water for 5–6 minutes to soften.
- Place the peppers upright in a baking dish.
- Heat olive oil in a skillet over medium heat.
- Sauté minced garlic for 1–2 minutes until fragrant.
- Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes, salt, and pepper. Cook for 5–6 minutes until heated through.
- Remove from heat and stir in the cooked rice until well-combined.
- Fill each pepper with the chicken and rice mixture, pressing down gently to pack it in.
- Drizzle the tops with olive oil for enhanced flavor.
- Cover with foil and bake for 25–30 minutes, uncovering for the last 5 minutes for a crispier topping.
- Optional: Sprinkle cheese on top during the final 5 minutes of baking and let it melt.
- Cool slightly before serving. Garnish with extra pineapple or sliced green onions if desired.
Notes
For added depth of flavor, consider marinating the chicken in teriyaki sauce before shredding. Fresh pineapple enhances the flavor, and using rotisserie chicken can save prep time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 9g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg