Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a delicious twist on traditional stuffed peppers, combining the flavors of teriyaki chicken, pineapple, and rice in a colorful bell pepper shell. A perfect balance of sweet and savory in every bite!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
For the Stuffed Peppers:
- 4 large yellow bell peppers
For the Filling:
- 1 lb ground chicken
- 2 cups cooked rice
- 1/2 cup diced pineapple
- 1/4 cup shredded carrots
- 1/2 cup teriyaki sauce
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the peppers: Slice the tops off the bell peppers and remove seeds.
- Cook the chicken: In a skillet, cook the ground chicken until fully browned. Stir in the teriyaki sauce and let it simmer for a couple of minutes.
- Prepare the filling: In a bowl, mix cooked rice, diced pineapple, shredded carrots, and green onions.
- Combine the filling: Add the chicken mixture to the bowl and stir until combined.
- Stuff the peppers: Stuff the peppers with the mixture and place them upright in a baking dish.
- Bake: Bake for 25-30 minutes until peppers are tender.
- Serve: Sprinkle sesame seeds over the top before serving.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 8g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
Keywords: Teriyaki, Pineapple, Chicken, Rice, Stuffed Peppers, Asian, Gluten Free
