Description
A sweet and savory combination of shredded chicken, pineapple, and rice stuffed into vibrant bell peppers, perfect for family gatherings or meal prep.
Ingredients
- 2 large boneless, skinless chicken breasts (shredded)
- 1 cup cooked rice (white or brown)
- 1/2 cup diced pineapple (fresh or canned, drained)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers by cutting off the tops and removing the seeds. If desired, blanch them for 5 to 6 minutes to soften.
- Place the peppers in a baking dish, standing upright.
- Heat olive oil in a skillet over medium heat. Sauté the minced garlic for about 1 to 2 minutes.
- Add the shredded chicken to the skillet, then mix in the teriyaki sauce, diced pineapple, ground ginger, red pepper flakes, salt, and pepper. Cook this mixture for 5 to 6 minutes to incorporate all the flavors.
- Stir in the cooked rice until thoroughly combined.
- Fill each prepared pepper with the chicken and rice mixture, pressing down gently to pack it in.
- Drizzle the tops with olive oil for extra flavor.
- Cover the dish with foil and bake for 25 to 30 minutes. If you prefer crispier tops, uncover the dish for the last 5 minutes of baking.
- If using cheese, sprinkle it on top during the final 5 minutes of baking to let it melt.
- Allow the peppers to cool slightly before serving. Garnish with extra pineapple or green onions if desired.
Notes
These stuffed peppers can be customized by adding vegetables or using leftover rotisserie chicken for convenience.
