Description
Delicious stuffed peppers filled with teriyaki chicken, pineapple, and rice for a tropical taste experience.
Ingredients
Scale
- 4 bell peppers (red, yellow, or green)
- 1 cup cooked rice (jasmine or basmati recommended)
- 2 chicken breasts, cooked and shredded
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a mixing bowl, combine cooked rice, shredded chicken, pineapple chunks, and teriyaki sauce. Mix well.
- Season with salt and pepper to taste.
- Stuff each pepper with the mixture.
- Place the peppers upright in a baking dish and drizzle olive oil on top.
- Cover with foil and bake for 25-30 minutes.
- Remove foil and bake for an additional 10 minutes until tops are browned.
- Garnish with green onions before serving.
Notes
Consider using rotisserie chicken for a quicker preparation. You can substitute chicken with tofu for a vegetarian version.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg