Description
These vibrant stuffed bell peppers are packed with a sweet and savory teriyaki pineapple chicken and rice filling. They’re a complete meal that’s perfect for weeknights and meal prep.
Ingredients
Scale
- 4–6 medium bell peppers (any color), halved and seeded
- 1 tbsp olive oil (plus more for brushing)
- 1 lb boneless, skinless chicken breast or thighs, diced
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 cups cooked rice (white, brown, or cauliflower)
- 1 (15 oz) can pineapple chunks, well drained
- ¾ cup teriyaki sauce (store-bought or homemade), plus more for drizzling
- Salt and freshly ground black pepper to taste
- For Garnish: Sliced green onions, toasted sesame seeds
Instructions
- Preheat oven to 375°F (190°C). Halve and seed bell peppers. Brush cut sides with olive oil, sprinkle with salt/pepper, and pre-bake for 10-15 minutes until slightly tender.
- In a large skillet, heat 1 tbsp olive oil over medium-high heat. Cook diced chicken until no longer pink; remove and set aside.
- In the same skillet, sauté diced onion until translucent (3-5 min). Add minced garlic and grated ginger; cook 1 minute until fragrant.
- Return chicken to skillet. Stir in cooked rice, drained pineapple chunks, and teriyaki sauce. Cook for 2-3 minutes, allowing flavors to meld.
- Spoon filling generously into pre-baked pepper halves. Place on a baking sheet, adding about ¼ cup water to the bottom of the pan to create steam.
- Bake for 20-25 minutes, or until peppers are fork-tender and filling is heated through.
- Garnish with sliced green onions and toasted sesame seeds before serving.
- Prep Time: 25 mins
- Cook Time: 40 mins