Description
A delicious and flavorful dish combining tender chicken, sweet pineapple, and teriyaki sauce stuffed into bell peppers and topped with melted cheese.
Ingredients
Scale
- 4 large bell peppers, halved and seeds removed
- 1 tablespoon olive oil
- 1 pound cooked chicken breast, shredded or diced
- 2 cups cooked rice
- 1 cup canned pineapple tidbits, drained
- 1/2 cup teriyaki sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese or a cheese blend
- 2 green onions, sliced (optional, for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Place the bell pepper halves in a baking dish, cut side up, and drizzle with olive oil.
- Bake the peppers for 10 minutes to soften slightly.
- In a large bowl, mix the shredded chicken, cooked rice, pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper.
- Remove the peppers from the oven and fill each half with the chicken and rice mixture.
- Sprinkle shredded cheese on top of each stuffed pepper.
- Return the baking dish to the oven and bake for 20 minutes, or until the cheese is melted and bubbly.
- Garnish with sliced green onions and sesame seeds if desired.
- Serve hot.
Notes
- Use any color of bell peppers for variety.
- Adjust the amount of teriyaki sauce to your taste.
- For a spicier version, add red pepper flakes or hot sauce to the filling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 350
- Sugar: 12g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: teriyaki, pineapple, chicken, stuffed peppers, rice, easy dinner