Description
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These vibrant stuffed peppers are filled with a savory-sweet mixture of diced chicken, tender rice, juicy pineapple, and a flavorful teriyaki sauce. Topped with optional cheese and garnished with green onions and sesame seeds, they offer a delightful fusion of flavors in every bite.
Ingredients
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For the Stuffed Peppers:
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4 large bell peppers (any color), tops cut off and seeds removed
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1 lb boneless, skinless chicken breasts, diced
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1 cup cooked rice (white, brown, or jasmine)
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1 cup pineapple chunks (fresh or canned)
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½ cup teriyaki sauce (store-bought or homemade)
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1 tbsp olive oil
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 tsp ginger, minced
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½ cup shredded carrots (optional)
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¼ cup green onions, chopped (for garnish)
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1 tbsp sesame seeds (for garnish)
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Optional Toppings:
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Shredded cheese (e.g., mozzarella or cheddar)
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Instructions
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Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
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In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant.
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Add the diced chicken to the skillet and cook until browned and cooked through.
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Stir in the minced ginger, teriyaki sauce, and pineapple chunks. Cook for an additional 3–5 minutes, allowing the flavors to meld.
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Add the cooked rice and shredded carrots (if using) to the skillet, mixing well to combine.
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Spoon the mixture into each bell pepper, pressing down gently to pack the filling.
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If using cheese, sprinkle it on top of each stuffed pepper.
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Cover the baking dish with aluminum foil and bake for 25–30 minutes, or until the peppers are tender.
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Remove the foil and bake for an additional 5–10 minutes, or until the cheese is melted and bubbly (if using).
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Garnish with chopped green onions and sesame seeds before serving.
Notes
For a lower-carb option, consider using cauliflower rice instead of regular rice.
Feel free to customize the filling by adding other vegetables like diced bell peppers, zucchini, or peas.
These stuffed peppers can be prepared ahead of time and stored in the refrigerator for up to 2 days before baking.
- Prep Time: 15 minutes
- Cook Time: 30–40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Keywords: stuffed peppers, teriyaki chicken, pineapple, rice, Asian fusion