Description
A vibrant and satisfying meal featuring bell peppers stuffed with chicken, rice, teriyaki sauce, and pineapple chunks.
Ingredients
- 4 large bell peppers
- 1 pound cooked, shredded chicken breast
- 1 cup cooked rice
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds, creating a hollow space.
- In a large bowl, combine shredded chicken, cooked rice, pineapple chunks, teriyaki sauce, olive oil, salt, and pepper.
- Stuff each bell pepper with the chicken and rice mixture until full.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes, until the peppers are tender.
- Remove the foil and bake for an additional 10 minutes to slightly caramelize the top.
- Garnish with chopped green onions before serving.
Notes
For added flavor, consider marinating the chicken in teriyaki sauce before shredding. Leftover filling can be served as a side dish.
