Description
A comforting blend of savory chicken and sweet pineapple, all stuffed in vibrant bell peppers.
Ingredients
Scale
- 4 large bell peppers
- 1 pound ground chicken
- 1 cup cooked rice
- 1 cup pineapple, diced
- 1/2 cup teriyaki sauce
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Chopped green onions, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers by slicing the tops off and removing the seeds and membranes.
- Sauté the garlic and ginger in a large skillet over medium heat.
- Add the ground chicken to the skillet, cooking until browned (about 5-7 minutes).
- Stir in the cooked rice, diced pineapple, and teriyaki sauce.
- Season your filling with salt and pepper to taste.
- Stuff each bell pepper with the chicken and rice mixture.
- Place stuffed peppers in a baking dish, adding any leftover stuffing around them.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil for the last 5 minutes for a roasted finish.
- Garnish with chopped green onions and serve warm.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 pepper
- Calories: 400
- Sugar: 7g
- Sodium: 570mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: stuffed peppers, teriyaki chicken, pineapple chicken, family dinner, easy recipe