Description
A savory dish that combines vibrant bell peppers with a sweet and savory medley of teriyaki chicken and pineapple.
Ingredients
Scale
- 4 bell peppers
- 1 pound boneless, skinless chicken breast, diced
- 1 cup pineapple chunks
- 1/3 cup teriyaki sauce
- 1/2 cup cooked rice (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds carefully.
- In a skillet over medium heat, drizzle olive oil. Once hot, add the diced chicken, seasoning with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
- Stir in the pineapple chunks and teriyaki sauce, mixing well. If using rice, fold it in now.
- Generously stuff each pepper with the chicken and pineapple mixture.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes or until the peppers are tender.
- Remove from the oven, garnish with chopped green onions, and serve warm.
Notes
Feel free to swap chicken for tofu or shrimp. Add red pepper flakes for extra spice.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 8g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg