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Teriyaki Pineapple Chicken & Rice Stuffed Peppers Delight

Teriyaki Pineapple Chicken & Rice Stuffed Peppers Delight!

Delight in Teriyaki Pineapple Chicken & Rice Stuffed Peppers, a tropical dish that combines savory chicken, sweet pineapple, and fluffy rice in colorful peppers.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Asian, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 3-4 pieces Bell Peppers Choose vibrant colors like red, yellow, or green
For the Filling
  • Cooked Chicken Can substitute with ground turkey, shrimp, or tofu
  • 1/2 cup Teriyaki Sauce Can use a healthier version
  • 1 cup Pineapple Chunks Fresh or canned
  • 1 cup Cooked Rice Can substitute with quinoa or cauliflower rice
  • 1 cup Cheese Optional, use your favorite melting cheese
For Garnishing
  • Fresh Cilantro or Parsley Optional, for garnish
For Cooking
  • 1/2 cup Water For steaming during baking

Equipment

  • Oven
  • skillet
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds and membranes.
  2. In a skillet over medium heat, heat oil and add the cooked chicken, teriyaki sauce, pineapple, and cooked rice. Stir for about 5-7 minutes until warm.
  3. Spoon the filling into each bell pepper, packing it gently, and sprinkle cheese on top if desired.
  4. Place the stuffed peppers in a baking dish and add water to the bottom. Cover with aluminum foil.
  5. Bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes until tender.
  6. Let cool slightly, then garnish with cilantro or parsley before serving.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 500mgPotassium: 650mgFiber: 3gSugar: 8gVitamin A: 700IUVitamin C: 50mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 3-4 days, or freeze for up to 3 months. Reheat at 350°F for about 20 minutes.

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