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Teriyaki Pineapple Chicken & Rice Stuffed Peppers

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A flavorful and colorful dish featuring bell peppers stuffed with teriyaki-glazed chicken, pineapple, and rice for a sweet and savory meal.

Ingredients

Scale

For the Crust:

  • 4 large bell peppers (any color)
  • 1 lb boneless, skinless chicken breast, diced
  • 1 cup cooked white rice
  • 1 cup diced pineapple (fresh or canned)
  • 1/2 cup teriyaki sauce
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1/4 cup chopped green onions

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Place peppers in a baking dish.
  2. In a skillet, heat olive oil over medium heat. Add diced chicken and cook until no longer pink, about 5-6 minutes.
  3. Stir in teriyaki sauce, garlic powder, and ginger powder. Simmer for 2 minutes, then add cooked rice and diced pineapple. Mix well.
  4. Spoon the chicken and rice mixture into the prepared bell peppers. Cover the baking dish with foil and bake for 25 minutes.
  5. Remove foil, sprinkle with green onions, and bake for an additional 5 minutes. Serve warm.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/teriyaki-pineapple-chicken-stuffed-peppers/

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