Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Delight in colorful bell peppers filled with tender chicken, sweet pineapple, and rich teriyaki sauce for a unique and nutritious meal.
Ingredients
Stuffed Peppers
- 4 pieces bell peppers Any color of your choice.
- 2 cups cooked chicken, shredded
- 1 cup cooked rice Use white or brown rice.
- 1 cup pineapple chunks Fresh or canned.
- 1/2 cup teriyaki sauce Adjust based on taste.
- 1/2 cup shredded cheese Cheddar, mozzarella, or pepper jack work well.
- 1 tablespoon sesame seeds For garnish.
- to taste none salt and pepper
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a bowl, mix the shredded chicken, cooked rice, pineapple chunks, teriyaki sauce, salt, and pepper.
- Stuff the mixture into each bell pepper.
- Place the stuffed peppers in a baking dish and cover with aluminum foil.
Cooking
- Bake for 25 minutes.
- Remove the foil, sprinkle cheese over the top, and bake uncovered for an additional 10 minutes until cheese is melted.
Serving
- Garnish with sesame seeds and green onions before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 5gSodium: 600mgFiber: 2gSugar: 8g