Description
A delightful combination of ground chicken, pineapple, and teriyaki sauce stuffed into bell peppers, creating a savory and sweet dish that’s perfect for family gatherings.
Ingredients
- 4 large bell peppers, halved and deseeded
- 1 lb ground chicken
- 1 cup cooked rice
- 1 cup diced pineapple
- ½ cup teriyaki sauce
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded mozzarella cheese
- For garnish: chopped green onions and sesame seeds
Instructions
- Preheat your oven to 375°F and grease a baking dish.
- Halve and deseed the bell peppers.
- In a skillet over medium heat, cook the ground chicken until browned, stirring occasionally.
- Add minced garlic, grated ginger, salt, and black pepper. Stir for about 2 minutes.
- Stir in teriyaki sauce, diced pineapple, and cooked rice. Simmer for 3 minutes.
- Fill each bell pepper half with the chicken mixture, pressing it down lightly.
- Place the stuffed peppers in the greased baking dish and sprinkle shredded mozzarella cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
Fresh ingredients maximize flavor; consider different varieties of bell peppers for variation. If you prefer a spicier kick, jalapeños can be added.
