Description
Hey there, fellow home cooks! If you’re like me, providing delicious meals to your family while juggling a busy schedule can feel like a circus act. Enter my Teriyaki Pineapple Chicken & Rice Stuffed Peppers – a dazzling dish that combines vibrant colors and fresh flavors. It’s a superb way to sneak in wholesome ingredients your kids will adore. These stuffed peppers are not just a meal; they’re a quick solution for hectic evenings when you still want to impress your loved ones with something special. Ready to dig in?
Ingredients
Scale
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup cooked rice (white, brown, or jasmine)
- 1 cup pineapple chunks (fresh or canned)
- ½ cup teriyaki sauce (store-bought or homemade)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ginger, minced
- ½ cup shredded carrots
- ¼ cup green onions, chopped (for garnish)
- 1 tbsp sesame seeds (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Place the hollowed-out bell peppers in a baking dish. Drizzle with olive oil and season with a pinch of salt and pepper. Set aside.
- Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through. Remove and set aside.
- Sauté the Vegetables: In the same skillet, add the onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant. Add the shredded carrots and cook for another 2 minutes.
- Combine Ingredients: Return the chicken to the skillet. Add the cooked rice, pineapple chunks, and teriyaki sauce. Stir to combine and cook for 2-3 minutes until heated through.
- Stuff the Peppers: Spoon the chicken and rice mixture into the prepared bell peppers, pressing down gently to pack them full.
- Bake the Peppers: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the filling is heated through.
- Garnish and Serve: Sprinkle with green onions and sesame seeds. Serve warm.
Notes
- For a vegetarian option, you can replace the chicken with tofu.
- Feel free to customize the vegetables based on your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg