Description
A vibrant, comforting dish featuring tender chicken, sweet pineapple, and savory teriyaki sauce baked inside colorful bell peppers.
Ingredients
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Bell peppers – 4 large (about 800 g)
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Chicken breast – 1 lb (450 g), diced
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Cooked rice – 2 cups (360 g)
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Pineapple chunks – 1½ cups (250 g), drained
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Teriyaki sauce – ¾ cup (180 ml)
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Garlic – 3 cloves, minced
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Fresh ginger – 1 tablespoon (15 g), grated
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Olive oil – 1 tablespoon (15 ml)
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Green onions – 2 tablespoons (15 g), sliced
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Sesame seeds – 1 teaspoon (5 g)
Instructions
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Preheat oven to 375°F (190°C) and prepare bell peppers by cutting off tops and removing seeds.
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Heat olive oil in a skillet and cook chicken until fully cooked.
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Add garlic and ginger, then stir in teriyaki sauce.
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Mix in rice and pineapple until well combined.
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Stuff mixture into bell peppers and place in a baking dish.
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Cover with foil and bake for 30 minutes.
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Uncover and bake 10–15 minutes more until peppers are tender.
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Garnish with green onions and sesame seeds before serving.
Notes
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Use well-drained pineapple to avoid excess moisture.
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Leftovers store well in the refrigerator for up to four days.
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Adjust sweetness by adding more or less teriyaki sauce to taste.
- Prep Time: 20 minutes
- Cook Time: 45 minutes