Description
A delightful dish combining the sweetness of pineapple with savory teriyaki chicken, all packed in colorful bell peppers.
Ingredients
- 2 large boneless, skinless chicken breasts (shredded)
- 1 cup cooked rice (white or brown)
- 1/2 cup diced pineapple (fresh or canned, drained)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the peppers and remove the seeds. Optionally blanch them in boiling water for 5–6 minutes for softer peppers.
- In a skillet over medium heat, heat 1 tablespoon of olive oil. Add minced garlic and sauté for 1–2 minutes until fragrant and lightly golden.
- Add shredded chicken, teriyaki sauce, diced pineapple, ground ginger, salt, pepper, and red pepper flakes. Stir and cook for about 5–6 minutes until well combined and heated through.
- Mix in the cooked rice, ensuring everything is evenly distributed.
- Carefully fill each pepper with the chicken and rice mixture, pressing down gently to pack it in. Drizzle a little olive oil on top of each stuffed pepper.
- Cover the baking dish with foil and bake for 25–30 minutes. Uncover for the last 5 minutes for crispiness.
- If using cheese, sprinkle it on top during the last 5 minutes of baking.
- Let cool slightly before serving, and garnish with extra pineapple or chopped green onions if desired.
Notes
These stuffed peppers are versatile; customize flavors and additional veggies to suit your preferences.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian