Teriyaki Pineapple Chicken and Rice Stuffed Peppers: 45-Minute Sweet Savory Favorite
Bell peppers stuffed with teriyaki chicken, sweet pineapple, and seasoned rice, baked until tender.
Ingredients
4 large bell peppers
2 cups cooked rice
1 pound boneless, skinless chicken breast, diced
1 cup pineapple chunks, drained
1/2 cup teriyaki sauce
2 garlic cloves, minced
1 teaspoon grated fresh ginger
2 green onions, sliced
1 tablespoon oil
Salt to taste
1 tablespoon sesame seeds, optional
Instructions
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Preheat oven to 375°F and prepare a baking dish.
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Slice tops off peppers, remove seeds, and blanch 3 to 4 minutes. Drain.
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Cook diced chicken in oil until browned and cooked through.
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Add garlic and ginger; cook briefly.
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Stir in pineapple and teriyaki sauce; simmer 3 to 4 minutes.
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Fold in cooked rice and green onions.
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Fill peppers with mixture and place in baking dish.
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Cover with foil and bake 20 minutes, then uncover and bake 10 to 15 minutes more.
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Garnish with sesame seeds before serving.
Notes
Use gluten-free teriyaki sauce if needed. Extra filling can be served in bowls.