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Teriyaki Pineapple Chicken and Rice Stuffed Peppers Delight

Teriyaki Pineapple Chicken and Rice Stuffed Peppers

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A delicious and filling dish made with chicken, pineapple, and rice stuffed into bell peppers.

Ingredients

Scale
  • 4 bell peppers
  • 1 cup cooked rice
  • 1 pound chicken breast, diced
  • 1 cup pineapple chunks
  • 1/2 cup teriyaki sauce
  • 1 tablespoon olive oil
  • 1/2 cup shredded cheese
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds.
  3. Heat olive oil in a pan over medium heat and cook the chicken until browned.
  4. Add pineapple chunks and teriyaki sauce to the pan and stir well.
  5. Mix in the cooked rice and season with salt and pepper.
  6. Stuff each bell pepper with the chicken and rice mixture.
  7. Place stuffed peppers in a baking dish and cover with foil.
  8. Bake for 25 minutes, then remove foil and sprinkle cheese on top.
  9. Bake for an additional 10 minutes until cheese is melted.

Notes

  • Serve with extra teriyaki sauce on the side.
  • Can substitute chicken with tofu for a vegetarian option.
  • Use different colored bell peppers for a vibrant dish.

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