Description
A delightful blend of chicken, rice, and pineapple enveloped in savory teriyaki sauce, all stuffed inside vibrant bell peppers.
Ingredients
- 4 large bell peppers
- 1 cup cooked rice
- 1 pound chicken breast, diced
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1/2 cup onion, chopped
- 1 tablespoon garlic, minced
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, sauté onions and garlic until translucent.
- Add diced chicken and cook until no longer pink.
- Stir in cooked rice, pineapple chunks, and teriyaki sauce. Season with salt and pepper.
- Stuff the bell peppers with the chicken mixture.
- Place 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
Choose firm, vibrant bell peppers for optimal results. You can substitute chicken with ground turkey or tofu for a vegetarian option.
