Description
Delicious bell peppers stuffed with juicy chicken, tangy teriyaki sauce, and sweet pineapple for a vibrant and healthy meal.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 pound boneless, skinless chicken breasts (or thighs)
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup teriyaki sauce
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1/2 cup chopped green onions
- 1 tablespoon olive oil
- Salt and pepper (to taste)
Instructions
- Preheat your oven to 375°F (190°C). Wash and cut the tops off the bell peppers, removing seeds and membranes.
- In a large skillet over medium heat, drizzle olive oil and add the chicken. Season with salt and pepper, cooking until no longer pink, about 5-7 minutes.
- Once the chicken is cooked, toss in the pineapple chunks and pour the teriyaki sauce. Stir well and let simmer for about 5 minutes.
- Fold in your cooked rice and half of the chopped green onions, mixing until everything is well combined.
- Spoon the filling into each bell pepper, packing it tightly. Place upright in a baking dish, adding a little water at the bottom.
- Cover the dish with foil and bake for about 25 minutes. Remove foil and bake for an additional 10 minutes until tops are golden.
- Allow to cool for a few minutes before garnishing with remaining green onions. Slice and serve!
Notes
For a vegan version, substitute chicken with chickpeas or tofu. Great for meal prep and can be frozen before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg