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Teriyaki Pineapple Chicken Stuffed Peppers

A delightful mix of sweet and savory flavors, these stuffed peppers are packed with juicy chicken, fresh pineapple, and colorful veggies, making them a healthy and visually appealing dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Healthy
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces bell peppers (any color) Use a variety of colors for a vibrant dish.
  • 1 lb chicken breast, diced You can substitute with ground turkey or beef.
  • 1 cup fresh pineapple, diced Can use canned pineapple if fresh is unavailable.
  • ½ cup teriyaki sauce Adjust amount to suit your taste.
  • 1 cup cooked rice Can use white or brown rice, or cauliflower rice for low-carb.
  • ½ cup green onions, chopped For garnish and added flavor.
  • 1 tablespoon olive oil For cooking the chicken.
  • to taste Salt and pepper For seasoning.
  • as needed Sesame seeds For garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and remove the seeds.
Cooking
  1. In a pan, heat the olive oil over medium heat.
  2. Add the diced chicken to the pan. Season with salt and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
  3. Stir in the diced pineapple and teriyaki sauce. Cook for another 2-3 minutes until everything is heated through.
Assembly
  1. In a large bowl, mix the cooked rice, chopped green onions, and the chicken-pineapple mixture.
  2. Stuff the mixture into each bell pepper.
  3. Place the stuffed peppers in a baking dish and cover it with foil.
  4. Bake for 25-30 minutes, or until the peppers are tender.
  5. Remove from the oven, let cool for a few minutes, and sprinkle with sesame seeds before serving.

Notes

Store any leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months. Reheat in the oven for best results.