Description
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a flavorful twist on classic stuffed peppers, combining the sweetness of pineapple and the savory goodness of teriyaki chicken. A perfect balance of flavors and textures in every bite!
Ingredients
Scale
Stuffed Peppers:
- 4 large bell peppers, halved and seeds removed
- 1 tablespoon olive oil
Chicken Filling:
- 1 pound ground chicken
- 2 cloves garlic, minced
- 1/2 cup diced onion
- 1 cup cooked jasmine rice
- 1 cup diced pineapple (fresh or canned)
- 1/2 cup shredded carrots
- 1/3 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions (plus more for garnish)
- Sesame seeds for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Place the halved bell peppers in a baking dish, cut side up.
- Cook the Chicken: In a skillet, cook ground chicken until browned. Add garlic, onion, rice, pineapple, carrots, teriyaki sauce, soy sauce, ginger, black pepper, and green onions. Cook to combine flavors.
- Fill the Peppers: Spoon the filling into each pepper half. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 5–10 minutes.
- Garnish and Serve: Garnish with green onions and sesame seeds before serving.
Notes
- Use leftover rice to save time.
- Substitute ground turkey or tofu for chicken if desired.
- For extra sweetness, drizzle with more teriyaki sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 360
- Sugar: 10g
- Sodium: 690mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
