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Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Delicious Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Enjoy a tropical escape with Teriyaki Pineapple Chicken & Rice Stuffed Peppers, a colorful and customizable dinner option.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Asian, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Bell Peppers Any color
For the Filling
  • 2 cups Cooked Chicken Substitute with ground turkey, beef, or shrimp if desired
  • 1/2 cup Teriyaki Sauce Homemade version possible
  • 1 cup Pineapple Chunks Canned or fresh
  • 2 cups Cooked Rice White, brown, or wild rice
  • 1 cup Cheese Optional for topping
For Garnish
  • 1/4 cup Fresh Herbs Cilantro or parsley, optional

Equipment

  • baking dish
  • skillet
  • foil

Method
 

Cooking Steps
  1. Preheat your oven to 375°F (190°C). Gather a large baking dish and foil.
  2. Cut off the tops of the bell peppers and remove seeds and membranes.
  3. In a skillet, combine cooked chicken, teriyaki sauce, pineapple chunks, and cooked rice. Heat for 5-7 minutes.
  4. Stuff each bell pepper with the filling, packing gently. Top with cheese if desired.
  5. Place peppers in the baking dish, add a splash of water, cover with foil, and bake for 25-30 minutes.
  6. Remove foil and bake uncovered for an additional 10 minutes.
  7. Let cool slightly, garnish with fresh herbs, and serve.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 500mgPotassium: 500mgFiber: 4gSugar: 8gVitamin A: 800IUVitamin C: 80mgCalcium: 150mgIron: 2mg

Notes

Customize the filling with additional vegetables such as carrots or peas. Ensure the filling is hot before stuffing to promote even cooking.

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