Description
Indulge in the savory-sweet harmony of Teriyaki Pineapple Chicken Rice Stuffed Peppers – a quick and easy dinner that’s sure to impress! Tender chicken, juicy pineapple, and a flavorful rice filling come together in this irresistible dish.
Ingredients
– 6 bell peppers, halved and seeded
– 1 lb boneless, skinless chicken breasts, diced
– 1 cup cooked white rice
– 1 cup diced pineapple
– 1/2 cup teriyaki sauce
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/4 cup chopped green onions
– Salt and pepper to taste
Instructions
1. – Preheat oven to 375°F. Place bell pepper halves in a baking dish.
2. – In a skillet, sauté the chicken, garlic, and ginger until chicken is cooked through.
3. – Stir in the cooked rice, pineapple, teriyaki sauce, and green onions. Season with salt and pepper.
4. – Spoon the chicken-rice mixture into the bell pepper halves.
5. – Bake for 25-30 minutes, until peppers are tender.
6. – Serve hot and enjoy!
Notes
For a creamier filling, you can add a tablespoon of cream cheese or shredded cheddar cheese to the mixture. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American