Teriyaki Pineapple Chicken and Rice Stuffed Peppers Delight
A delicious and filling dish made with chicken, pineapple, and rice stuffed into bell peppers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Gluten Free
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
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- Heat olive oil in a pan over medium heat and cook the chicken until browned.
- Add pineapple chunks and teriyaki sauce to the pan and stir well.
- Mix in the cooked rice and season with salt and pepper.
- Stuff each bell pepper with the chicken and rice mixture.
- Place stuffed peppers in a baking dish and cover with foil.
- Bake for 25 minutes, then remove foil and sprinkle cheese on top.
- 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.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg