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Teriyaki Pineapple Chicken Stuffed Peppers: An Incredible Ultimate Recipe

  • Total Time: 53 minute

Ingredients

– 4 large bell peppers (any color)
– 1 pound boneless, skinless chicken breast, diced
– 1 cup fresh pineapple, diced
– ¼ cup teriyaki sauce
– 1 tablespoon soy sauce (optional)
– 1 cup cooked rice (white or brown)
– ½ teaspoon garlic powder
– ½ teaspoon ginger powder
– ¼ cup green onions, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Sesame seeds for garnish (optional)
– Extra pineapple and green onions for serving (optional)

Instructions

Follow these easy steps to create your delicious Teriyaki Pineapple Chicken Stuffed Peppers:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

2. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

3. Cook Chicken: In a skillet, heat olive oil over medium heat. Add the diced chicken and season it with salt, pepper, garlic powder, and ginger powder. Cook for about 6-8 minutes, or until the chicken is cooked through and no longer pink.

4. Combine Ingredients: In a bowl, mix the cooked chicken, diced pineapple, teriyaki sauce, soy sauce, cooked rice, and chopped green onions. Stir until well combined.

5. Stuff the Peppers: Carefully fill each bell pepper with the chicken and pineapple mixture, pressing down gently to pack it in.

6. Bake: Cover the baking dish with foil and place it in the oven. Bake for 25 minutes.

7. Uncover and Finish: After 25 minutes, remove the foil and bake for an additional 5-10 minutes, allowing the tops to brown slightly.

8. Garnish: Once cooked, remove the peppers from the oven. Garnish with sesame seeds and additional green onions if desired.

9. Serve: Allow the stuffed peppers to cool for a few minutes before serving.

This step-by-step guide will help you create these flavorful stuffed peppers with ease!

  • Author: Alana
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes

Nutrition

  • Serving Size: 4-6 peppers
  • Calories: 380 kcal per pepper
  • Fat: 10g
  • Protein: 25g