Description
Sweet and savory pineapple stuffed peppers filled with teriyaki chicken and rice.
Ingredients
2 large boneless, skinless chicken breasts (shredded)
1 cup cooked rice
1/2 cup diced pineapple
1/4 cup teriyaki sauce
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon ground ginger
1/2 teaspoon red pepper flakes
Salt and pepper to taste
4 large bell peppers
1 tablespoon olive oil
1/4 cup shredded mozzarella or cheddar cheese
Instructions
1. Preheat oven to 375°F and prepare peppers.
2. Sauté garlic in olive oil.
3. Add chicken, teriyaki sauce, pineapple, ginger, spices and cook.
4. Stir in rice and combine.
5. Stuff peppers and drizzle with olive oil.
6. Bake covered 25–30 minutes.
7. Add cheese in final 5 minutes if desired.
8. Cool slightly and serve.
Notes
Use fresh pineapple for brighter flavor.
Blanch peppers for softer texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: 30 minutes
- Method: 30 minutes
- Cuisine: 30 minutes
Nutrition
- Serving Size: 30 minutes
- Calories: 30 minutes
- Sugar: 30 minutes
- Sodium: 30 minutes
- Fat: 30 minutes
- Saturated Fat: 30 minutes
- Unsaturated Fat: 30 minutes
- Trans Fat: 30 minutes
- Carbohydrates: 30 minutes
- Fiber: 30 minutes
- Protein: 30 minutes
- Cholesterol: 30 minutes
Keywords: 30 minutes