Ingredients
Scale
- 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 oven to 375°F (190°C). Cut tops off peppers and remove seeds. Optionally blanch for 5–6 minutes. Place in a baking dish.
- Heat olive oil in a skillet. Sauté garlic for 1–2 minutes, then add shredded chicken, teriyaki sauce, pineapple, ginger, red pepper flakes, salt, and pepper. Cook for 5–6 minutes. Stir in rice and combine well.
- Fill each pepper with the chicken and rice mixture, pressing down gently. Drizzle tops with olive oil.
- Cover with foil and bake for 25–30 minutes. For crispier tops, uncover for the last 5 minutes.
- If using, sprinkle cheese on top during the final 5 minutes of baking and let melt.
- Cool slightly before serving. Garnish with extra pineapple or green onions if desired.
Notes
These stuffed peppers can be customized with different proteins or sauces. Leftover peppers can be stored in the fridge for up to 3 days or frozen before baking for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 7g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg