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Teriyaki Pineapple Chicken & Rice Stuffed Peppers

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  • Author: simplemealsbykim
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Asian

Description

These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a flavorful and colorful dish, combining tender chicken, sweet pineapple, and savory teriyaki sauce, all wrapped in a crisp bell pepper. It’s a perfect balance of sweet and savory, ideal for a quick dinner or meal prep!

Ingredients

  • 4 large bell peppers, tops cut off and seeds removed

  • 1 lb chicken breast, diced

  • 1 cup cooked rice (white or brown)

  • 1/2 cup pineapple chunks (fresh or canned)

  • 1/4 cup teriyaki sauce

  • 1 tablespoon olive oil

  • 1/2 onion, finely chopped

  • 1 garlic clove, minced

  • 1 tablespoon soy sauce (optional for extra saltiness)

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon black pepper

  • 1/4 cup shredded cheese (optional)

 

  • Fresh cilantro or green onions for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).

  2. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing for about 2 minutes until fragrant.

  3. Add the diced chicken breast to the skillet and cook until no longer pink, about 5-7 minutes.

  4. Stir in the pineapple chunks, teriyaki sauce, soy sauce (if using), ground ginger, and black pepper. Let it simmer for 3-4 minutes to combine the flavors.

  5. Add the cooked rice to the skillet and mix everything together until well combined.

  6. Stuff the bell peppers with the chicken, pineapple, and rice mixture.

  7. Place the stuffed peppers upright in a baking dish. If desired, sprinkle shredded cheese on top of each stuffed pepper.

  8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, until the peppers are tender.

  9. Remove the foil and bake for an additional 5 minutes if you added cheese, allowing it to melt and brown slightly.

  10. Garnish with fresh cilantro or green onions before serving.

Notes

  • You can use any color bell pepper for a variety of colors and flavors.

  • For a healthier version, opt for brown rice and low-sodium teriyaki sauce.

  • This recipe can be made in advance and stored in the fridge for up to 3 days, making it perfect for meal prep.

Nutrition

  • Serving Size: 1 stuffed pepper
  • Calories: 350
  • Sugar: 13g
  • Sodium: 550mg
  • Fat: 11g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 28g
  • Cholesterol: 65mg

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