Description
Experience a delightful mix of sweet and savory as you bite into these stuffed peppers, bursting with juicy chicken, pineapple, and melty cheese.
Ingredients
- 4 large bell peppers (red, yellow, or green)
- 1 lb boneless, skinless chicken breast, diced
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 cup cooked jasmine rice
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon grated ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 cup shredded mozzarella or Monterey Jack cheese
- 2 green onions, sliced (optional, for garnish)
Instructions
1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil. Place them in a baking dish standing upright.
3. In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken and cook until browned and fully cooked, about 5-7 minutes. Remove chicken from the skillet and set aside.
4. In the same skillet, add the onion, garlic, and ginger. Sauté until the onion is translucent and fragrant, approximately 3-4 minutes.
5. Stir in the pineapple chunks, cooked rice, teriyaki sauce, soy sauce, salt, and pepper. Mix well to combine all the ingredients.
6. Add the cooked chicken back into the skillet, stirring to coat the chicken with the sauce and other ingredients. Allow the mixture to simmer for an additional 2-3 minutes.
7. Fill each prepared bell pepper with the chicken-pineapple-rice mixture, pressing down gently to pack the filling.
8. Top each stuffed pepper with shredded cheese.
9. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
10. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
11. Garnish with sliced green onions if desired before serving.
Notes
For a spicier version, add a pinch of red pepper flakes or a chopped jalapeno to the filling.
Substitute quinoa or cauliflower rice for jasmine rice to make a low-carb version.
This dish can be prepared ahead of time and stored in the refrigerator. Just bake it fresh when ready to serve.
For an extra smoky flavor, try grilling the bell peppers before stuffing them.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450
- Sugar: 12g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg