Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Indulge in vibrant Teriyaki Pineapple Chicken & Rice Stuffed Peppers, a delightful dish featuring sweet pineapple, savory teriyaki, and tender bell peppers.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Stuffed Peppers
- 4 large bell peppers (red, yellow, or orange) Sweet and vibrant, offering crunchy texture.
- 2 cups cooked rice (white or brown) Fluffy grains that absorb flavors.
- 2 cups cooked chicken (shredded or diced) Adds protein and savoriness.
- 1 cup pineapple chunks (fresh or canned) Adds a refreshing burst of tropical goodness.
- 2 whole green onions, sliced Adds crunch and mild onion flavor.
- 1 tbsp sesame seeds (for garnish) Provides a nutty essence and crunch.
For the Teriyaki Sauce
- 1/4 cup soy sauce Savory staple for teriyaki sauce.
- 2 tbsp honey or brown sugar Balances sweetness with savory elements.
- 1 tbsp rice vinegar Brightens the dish.
- 2 cloves garlic, minced Enhances flavor of sauce.
- 1 tsp fresh ginger, grated Adds depth and slight spiciness.
- 1 tsp sesame oil Adds rich, nutty aroma.
- 1 tsp cornstarch (mixed with 1 tbsp water) Thickens the sauce.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare the bell peppers by cutting off the tops and removing the seeds.
Make the Teriyaki Sauce
- Combine soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil in a saucepan and bring to simmer.
- Stir in the cornstarch slurry until the sauce thickens.
Mix and Fill
- In a mixing bowl, combine the cooked chicken, rice, and pineapple.
- Pour the teriyaki sauce over the mixture and stir to combine.
- Fill each pepper with the mixture and pack it down.
Bake
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the tops are browned.
Garnish and Serve
- Sprinkle with sliced green onions and sesame seeds before serving.
Notes
For a quicker meal, use pre-cooked chicken and instant rice. Garnishing adds visual appeal and flavor.