Description
Delicious stuffed bell peppers filled with teriyaki chicken and pineapple for a sweet and savory meal.
Ingredients
Scale
- 1 pound ground chicken
- 1 cup cooked rice
- 1 cup fresh pineapple, diced
- 1/2 cup teriyaki sauce
- 4 large bell peppers (any color)
- 1/2 cup green onions, chopped
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
- In a large skillet, heat the sesame oil over medium heat. Add the ground chicken and cook until browned, about 5-7 minutes.
- Stir in the garlic powder, ginger powder, salt, and pepper. Cook for an additional minute until fragrant.
- Add the cooked rice, diced pineapple, and teriyaki sauce to the skillet. Mix well and cook for another 2-3 minutes until heated through.
- Spoon the chicken and rice mixture into each bell pepper, packing it down gently.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to slightly char the tops.
- Remove from the oven and let cool for a few minutes. Garnish with chopped green onions and sesame seeds if desired.
Notes
- For a vegetarian option, substitute ground chicken with cooked quinoa or black beans.
- Add shredded cheese on top of the stuffed peppers during the last 10 minutes of baking for a cheesy twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg