Cooked - Teriyaki Pineapple Chicken & Rice Stuffed Peppers

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Teriyaki Pineapple Chicken & Rice Stuffed Peppers

4.0

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)

Preheat oven to 375°F (190°C). Place bell peppers in baking dish, drizzle with olive oil, season, and set aside.
Heat olive oil in skillet, cook chicken until browned and cooked through. Set aside.
In same skillet, sauté onion, garlic, and ginger 2-3 mins. Add carrots, cook 2 more mins.
Return chicken to skillet. Add rice, pineapple, and teriyaki sauce. Heat through 2-3 mins.
Spoon filling into peppers, packing gently.
Cover with foil, bake 25 mins. Uncover, bake 10-15 mins more until tender.
Sprinkle with green onions and sesame seeds. Serve warm.

Course🍽️Main Course

Diets🥛Dairy-free🥜Nut-free...

Category🫑Stuffed Peppers

CuisineAsian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 49 weeks ago

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