Description

A vibrant and flavorful dish where juicy bell peppers are stuffed with tender chicken glazed in sweet and tangy pineapple teriyaki sauce, perfect for a wholesome and colorful meal.

Ingredients

4 large bell peppers (any color), tops cut off and seeds removed

1 lb boneless, skinless chicken breast, diced

1 cup fresh pineapple chunks

1/2 cup cooked jasmine rice

1/4 cup teriyaki sauce

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

2 green onions, chopped (for garnish)

Salt and pepper to taste

Sesame seeds for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent—about 3 minutes.
Add the diced chicken to the skillet. Season with salt and pepper, then cook until the chicken is no longer pink, around 6-7 minutes.
Stir in the fresh pineapple chunks, cooked jasmine rice, and teriyaki sauce. Cook for another 2-3 minutes to blend the flavors and allow the sauce to thicken slightly.
Stuff each bell pepper with the chicken mixture and stand them upright in a baking dish.
Cover the dish loosely with foil and bake for 25-30 minutes, or until the peppers are tender.
Remove the foil and bake for an additional 5 minutes to brown the tops slightly.
Garnish with chopped green onions and sesame seeds before serving.

Notes

Use frozen pineapple if fresh is unavailable; thaw and drain excess juice.

Can prepare filling and stuff peppers a day ahead for convenience.

Substitute jasmine rice with brown rice, quinoa, or cauliflower rice as desired.

For vegetarian option, substitute chicken with tofu or mushrooms and use plant-based teriyaki sauce.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently in oven or microwave to keep peppers tender and filling juicy.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking, Sautéing
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 stuffed bell pepper
Calories: 350
Sugar: 10g
Sodium: 600mg
Fat: 8g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 30g
Cholesterol: 70mg