Description
A colorful and delicious dish combining sweet and savory flavors, perfect for busy weeknights.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 pound of boneless, skinless chicken breast, diced
- 1 cup of fresh pineapple chunks
- 1 cup of cooked rice (white or brown)
- ½ cup of teriyaki sauce
- 1 tablespoon of soy sauce
- 1 teaspoon of minced garlic
- 1 teaspoon of grated ginger
- ½ cup of shredded cheese (cheddar or mozzarella)
- Green onions for garnish
- Optional: sesame seeds for garnish
Instructions
- Preheat your oven to 375°F (190°C) and prep the peppers by cutting the tops off and removing seeds.
- Add a splash of oil to a large pan on medium heat, then throw in the diced chicken breast and cook until it’s no longer pink, about 5-7 minutes.
- Stir in the minced garlic and grated ginger, cooking until fragrant, then add pineapple, rice, teriyaki sauce, and soy sauce, mixing thoroughly.
- Remove the pan from heat and spoon the mixture into each pepper, packing generously.
- Place the stuffed peppers upright in a baking dish, topping with shredded cheese if desired.
- Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 5 minutes.
- Let sit for a few minutes before garnishing with green onions and sesame seeds. Serve and enjoy!
Notes
Feel free to substitute ingredients like quinoa for rice or use plant-based proteins for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg