Teriyaki Pineapple Chicken Peppers (Print Format)
Colorful peppers stuffed with tender teriyaki chicken, pineapple, and fluffy rice for a vibrant, satisfying meal.
# Ingredients:
01 -
4 large bell peppers, tops cut off and seeds removed
02 -
1 lb boneless, skinless chicken breasts, diced
03 -
1 cup cooked rice (white, brown, or jasmine)
04 -
1 cup pineapple chunks (fresh or canned)
05 -
½ cup teriyaki sauce (store-bought or homemade)
06 -
1 tbsp olive oil
07 -
1 small onion, finely chopped
08 -
2 garlic cloves, minced
09 -
1 tsp ginger, minced
10 -
½ cup shredded carrots
11 -
¼ cup green onions, chopped (for garnish)
12 -
1 tbsp sesame seeds (for garnish)
# Steps:
01 -
Preheat your oven to 375°F (190°C). Place the hollowed-out bell peppers in a baking dish. Drizzle with olive oil and season with a pinch of salt and pepper. Set aside.
02 -
In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through. Remove and set aside.
03 -
In the same skillet, add the onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant. Add the shredded carrots and cook for another 2 minutes.
04 -
Return the chicken to the skillet. Add the cooked rice, pineapple chunks, and teriyaki sauce. Stir to combine and cook for 2-3 minutes until heated through.
05 -
Spoon the chicken and rice mixture into the prepared bell peppers, pressing down gently to pack them full.
06 -
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the filling is heated through.
07 -
Sprinkle with green onions and sesame seeds. Serve warm.