Teriyaki Pineapple Chicken and Rice Stuffed Peppers
A vibrant dish of stuffed bell peppers filled with shredded chicken, rice, and juicy pineapple in teriyaki sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Gluten-Free
Ingredients
Scale
- 4 bell peppers, halved and seeds removed
- 1 cup cooked chicken, shredded
- 1 cup cooked rice
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1/2 cup chopped green onions
- 1/2 cup shredded cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Mix the shredded chicken, cooked rice, pineapple chunks, teriyaki sauce, and chopped green onions in a large bowl.
- Season the mixture with salt and pepper to taste.
- Stuff each halved bell pepper with the chicken and rice mixture.
- Prepare the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes, until peppers are tender.
- Add cheese on top (optional) and bake uncovered for an extra 5 minutes.
- Serve warm and enjoy!
Notes
Leftover stuffed peppers can be stored in an airtight container for up to 3 days. For longer storage, freeze before baking for up to 3 months. You can prepare the filling ahead of time for a quick weeknight meal.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 50mg