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Teriyaki Pineapple Chicken Stuffed Peppers Delight You!

Delicious stuffed bell peppers filled with teriyaki chicken and pineapple for a sweet and savory meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
  3. In a large skillet, heat the sesame oil over medium heat. Add the ground chicken and cook until browned, about 5-7 minutes.
  4. Stir in the garlic powder, ginger powder, salt, and pepper. Cook for an additional minute until fragrant.
  5. Add the cooked rice, diced pineapple, and teriyaki sauce to the skillet. Mix well and cook for another 2-3 minutes until heated through.
  6. Spoon the chicken and rice mixture into each bell pepper, packing it down gently.
  7. 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.
  8. Remove from the oven and let cool for a few minutes. Garnish with chopped green onions and sesame seeds if desired.

Nutrition

Serving: 1stuffed pepperCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 10gCholesterol: 70mgSodium: 600mgFiber: 2gSugar: 6g

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.

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