Description
Delicious stuffed bell peppers filled with tender chicken, sweet pineapple, and savory teriyaki sauce, perfect for any occasion.
Ingredients
Scale
- 4 bell peppers (any color)
- 2 cups cooked chicken, shredded
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup teriyaki sauce
- 1/2 cup cooked rice
- 1/4 cup green onions, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Shredded cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut off the tops of the bell peppers and remove seeds and membranes.
- Combine the shredded chicken, pineapple chunks, and teriyaki sauce in a large mixing bowl.
- Stir in the cooked rice, chopped green onions, garlic powder, salt, and pepper.
- Stuff each bell pepper with the chicken mixture, packing it gently.
- Transfer the stuffed peppers into a baking dish and cover with foil.
- Bake for 25 to 30 minutes.
- Remove the foil and sprinkle cheese on top, if desired.
- Bake for an additional 5 to 10 minutes until the cheese is melted and bubbly.
- Serve hot and enjoy!
Notes
Feel free to customize with different proteins or grains based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg