Teriyaki Pineapple Chicken and Rice Stuffed Peppers
A hearty and flavorful dish of bell peppers stuffed with teriyaki chicken, rice, and pineapple, delivering a sweet and savory tropical delight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Paleo
Ingredients
Scale
- 4 Bell Peppers (red, yellow, or green)
- 2 Cups Cooked Rice
- 1 lb Chicken Breast, diced
- 1 Cup Pineapple Chunks
- 1/2 Cup Teriyaki Sauce
- 1 Tablespoon Olive Oil
- Salt and Pepper to taste
- Chopped Green Onions for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the bell peppers by cutting the tops off and removing the seeds.
- Cook the chicken in a skillet over medium heat with olive oil until no longer pink, about 5-7 minutes.
- Mix in the cooked rice and pineapple chunks, then pour in the teriyaki sauce and let simmer for 5 minutes.
- Stuff each bell pepper with the chicken and rice mixture.
- Bake the stuffed peppers in the oven for 25-30 minutes until tender.
- Garnish with chopped green onions before serving.
Notes
You can substitute chicken with tofu or shrimp. For a spicy kick, add jalapeños or sriracha.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: stuffed peppers, teriyaki chicken, tropical flavors