🕒 Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min
📝 Ingredients:
- 4 large bell peppers, halved and seeds removed
- 1 tbsp olive oil
- 1 lb cooked chicken breast, shredded or diced
- 2 cups cooked rice
- 1 cup canned pineapple tidbits, drained
- ½ cup teriyaki sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 1 cup shredded mozzarella cheese (or cheese blend)
- 2 green onions, sliced (optional, for garnish)
- Sesame seeds (optional, for garnish)
👨🍳 Step-by-Step Instructions:
- Preheat oven to 375°F (190°C).
- Prep the peppers: Place halved bell peppers (cut side up) in a baking dish. Drizzle with olive oil and bake for 10 minutes to slightly soften.
- Mix the filling: In a large bowl, combine chicken, rice, pineapple, teriyaki sauce, garlic powder, onion powder, and black pepper. Stir until well combined 🍚🍍
- Stuff the peppers: Spoon the chicken-rice mixture into each pepper half, packing tightly.
- Add cheese: Sprinkle generously with shredded cheese.
- Bake again: Return peppers to the oven for 15–20 minutes, or until cheese is bubbly and golden.
- Garnish & serve: Let cool slightly, then top with green onions and sesame seeds for extra flair. Enjoy warm!
💡 Pro Tips:
- Make ahead: Stuff peppers up to 1 day in advance. Store in the fridge, then bake when ready.
- Swap the protein: Try rotisserie chicken, ground turkey, or tofu for a different twist.
- Rice hack: Use leftover rice or microwave packets for faster prep.
📊 Nutrition Info (per stuffed pepper half):
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 half | 280 | 20g | 24g | 12g | 2g | 7g |
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
