Description
A bright and tasty dish featuring stuffed peppers filled with teriyaki chicken, pineapple, and rice, baked until hot and bubbly.
Ingredients
- 2 large boneless skinless chicken breasts
- 4 large bell peppers
- 2 cloves garlic
- 1 tsp ground ginger
- 1/2 cup fresh or canned pineapple
- 1/4 cup teriyaki sauce
- 1 cup cooked white or brown rice
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/4 cup mozzarella or cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat. Add minced garlic and cook until fragrant.
- Add diced chicken breasts and cook until browned and cooked through.
- Stir in ground ginger, pineapple, teriyaki sauce, and cooked rice. Mix well and season with red pepper flakes, salt, and pepper.
- Cut the tops off the bell peppers and remove the seeds. Fill each pepper with the chicken and rice mixture.
- Place the stuffed peppers in a baking dish and top with mozzarella or cheddar cheese.
- Cover with foil and bake for 30 minutes, then uncover and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Serve hot.
Notes
Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
Keywords: stuffed peppers, chicken recipe, teriyaki chicken, meal prep, easy dinner