Description
A delightful dish combining savory and sweet flavors with juicy chicken, fluffy rice, and sweet pineapple stuffed inside vibrant bell peppers.
Ingredients
Scale
- 4 large yellow or red bell peppers (cut in half and deseeded)
- 2 cups cooked jasmine or brown rice
- 2 boneless skinless chicken breasts (cubed)
- 1/2 cup teriyaki sauce (homemade or store-bought)
- 1 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- 1 cup diced pineapple (optional)
- Green onions for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat sesame oil over medium heat. Add the cubed chicken and cook until browned.
- Stir in teriyaki sauce, soy sauce, and honey or brown sugar. Add diced pineapple if using, and cook for another 5-7 minutes.
- In a separate bowl, combine the cooked rice with the chicken mixture.
- Stuff the bell pepper halves with the teriyaki chicken and rice mixture.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes until the peppers are tender.
- Garnish with green onions before serving.
Notes
Feel free to experiment with different types of protein, such as shrimp or tofu, and add vegetables like carrots or peas to the rice mixture for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: stuffed peppers, teriyaki chicken, healthy dinner, meal prep