Print

Teriyaki Pineapple Chicken and Rice Stuffed Peppers Delight!

Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Print Recipe

A delicious and colorful dish featuring bell peppers stuffed with teriyaki chicken, pineapple, and rice, perfect for a family meal.

Ingredients

Scale
  • 4 large bell peppers
  • 2 cups cooked rice
  • 1 lb chicken breast, diced
  • 1 cup pineapple chunks
  • 1/2 cup teriyaki sauce
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ginger powder
  • Salt and pepper to taste
  • Chopped green onions for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds.
  3. In a skillet, heat olive oil over medium heat and add diced chicken.
  4. Cook the chicken until browned, then add garlic powder, ginger powder, salt, and pepper.
  5. Stir in the pineapple chunks and teriyaki sauce, cooking for an additional 2-3 minutes.
  6. In a large bowl, combine the cooked rice with the chicken and pineapple mixture.
  7. Stuff each bell pepper with the chicken and rice mixture.
  8. Place the stuffed peppers in a baking dish and cover with foil.
  9. Bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes.
  10. Garnish with chopped green onions before serving.

Notes

  • Feel free to use brown rice for a healthier option.
  • Adjust the amount of teriyaki sauce according to your taste preference.
  • These stuffed peppers can be made ahead of time and stored in the refrigerator.

Nutrition

Find it online: https://millerecipes.com/teriyaki-pineapple-chicken-rice-stuffed-peppers-recipe/