Description
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a delightful Asian-inspired twist on traditional stuffed peppers. Juicy pineapple, savory chicken, and fragrant rice come together in a flavorful medley, all encased in vibrant bell peppers. With a touch of teriyaki and soy sauce, these stuffed peppers are both sweet and savory, making them a perfect main course for any occasion.
Ingredients
Scale
Bell Peppers:
- 4 large bell peppers, tops cut off and seeds removed
Chicken Filling:
- 1 tablespoon olive oil
- 1 pound ground chicken
- 2 cloves garlic, minced
- 1/2 cup diced onion
- 1 cup cooked white or brown rice
- 1 cup diced pineapple (fresh or canned, drained)
- 1/2 cup shredded carrots
- 1/3 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground ginger
- 1/4 cup chopped green onions
- 1/4 cup shredded mozzarella or Monterey Jack cheese (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a baking dish.
- Cook the filling: In a skillet, cook ground chicken with garlic and onion. Add rice, pineapple, carrots, teriyaki sauce, soy sauce, pepper, and ginger. Mix in green onions.
- Stuff the peppers: Fill each bell pepper with the chicken mixture and top with cheese if desired.
- Bake: Cover the dish with foil and bake for 25 minutes, then uncover and bake for an additional 5–10 minutes until peppers are tender and cheese is melted.
- Serve: Enjoy these delicious stuffed peppers warm.
Notes
- You can make the filling ahead of time and refrigerate it until ready to stuff.
- Use quinoa for added protein or swap in ground turkey for a different flavor.
- For a spicier kick, add sriracha or red pepper flakes to the filling.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 390
- Sugar: 10g
- Sodium: 740mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
