Description
These vibrant stuffed peppers are packed with savory teriyaki chicken, sweet pineapple, and fluffy rice. A delightful blend of sweet and savory, they make for an unforgettable family meal.
Ingredients
- 4 large bell peppers (red, yellow, orange), halved lengthwise, seeds and membranes removed
- 1 tbsp olive oil, plus more for brushing
- 1 lb boneless, skinless chicken breast, diced into 1/2-inch pieces
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 cup fresh pineapple, diced (or well-drained canned pineapple chunks)
- 2 cups cooked white rice, cooled
- 1/2 cup teriyaki sauce, divided (plus more to taste)
- Optional garnishes: toasted sesame seeds, chopped green onions, fresh cilantro
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly brush the inside of the bell pepper halves with olive oil and season with a pinch of salt and pepper. Place cut-side up in a large baking dish.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced chicken and cook until lightly browned and cooked through, about 5-7 minutes.
- Stir in minced garlic and grated ginger; cook for 1 minute until fragrant. Add diced pineapple and cook for 2-3 minutes. Remove from heat.
- In a large mixing bowl, combine the cooked chicken and pineapple mixture, cooked rice, and 7 tablespoons of teriyaki sauce. Stir gently until well combined. Taste and adjust seasoning if necessary.
- Generously spoon the filling into each bell pepper half. Brush the tops of the stuffed peppers with the remaining 1 tablespoon of teriyaki sauce.
- Cover the baking dish loosely with aluminum foil and bake for 25-30 minutes, or until peppers are tender-crisp. For a golden top, remove foil for the last 5-10 minutes.
- Remove from oven, let rest a few minutes, then garnish with sesame seeds, green onions, and/or cilantro, if desired. Serve hot.
- Prep Time: 20 mins
- Cook Time: 35 mins