Description
A delicious and vibrant dish featuring bell peppers stuffed with tender chicken, rice, pineapple, and a savory teriyaki sauce. This colorful and flavorful meal is perfect for a light, healthy dinner with a tropical twist!
Ingredients
Scale
For the Stuffed Peppers:
- 4 large bell peppers (any color)
- 2 tablespoons olive oil
- 2 large chicken breasts, diced
- 1 cup cooked rice (white, brown, or jasmine)
- 1 cup pineapple chunks (fresh or canned)
- ¼ cup soy sauce (low-sodium preferred)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook for 6-8 minutes, or until fully cooked and lightly browned. Season with a pinch of salt and pepper.
- Add the garlic and grated ginger to the skillet and cook for an additional minute, until fragrant.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil to make the teriyaki sauce. Pour the sauce into the skillet with the chicken and let it simmer for about 3 minutes, until the sauce thickens slightly.
- Add the cooked rice and pineapple chunks to the skillet. Stir to combine and heat through.
- Stuff each bell pepper with the chicken, rice, and pineapple mixture, pressing down gently to fill the peppers completely.
- Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
- Remove from the oven and sprinkle with sliced green onions and sesame seeds (if using) before serving.
Notes
- You can use ground chicken or turkey instead of diced chicken breasts for a leaner option.
- For an extra crunch, top with chopped cashews or chopped peanuts before serving.
- Leftover filling can be used as a topping for a salad or served on its own as a rice bowl.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian, Fusion
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 15g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg