Description
A budget-friendly and flavorful dish of tender chicken, sweet pineapple, and vibrant bell peppers stuffed with rice and teriyaki sauce, perfect for busy weeknights.
Ingredients
- 4 bell peppers
- 1 lb chicken breast, diced
- 1 cup cooked rice
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a skillet over medium heat. Add the diced chicken and cook for about 5-7 minutes until browned and cooked through.
- Stir in the cooked rice, pineapple chunks, and teriyaki sauce. Mix well and let heat for an additional 3-5 minutes.
- Cut the tops off the bell peppers and remove the seeds.
- Spoon the chicken and rice mixture into each bell pepper until filled to the top.
- Place the stuffed peppers upright in a baking dish.
- Cover with aluminum foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes until golden.
- Garnish with chopped green onions before serving.
Notes
Best enjoyed hot or warm; great with a salad or vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian