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Chicken and Rice Stuffed Peppers, a healthy and flavorful meal option

Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Vibrant bell peppers stuffed with a flavorful mix of teriyaki chicken, pineapple, and rice, perfect for a quick and delicious dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the stuffing
  • 1 lb chicken breast, diced
  • 1 cup cooked rice
  • 1 cup pineapple chunks
  • 1/2 cup teriyaki sauce
  • 1 tbsp olive oil
  • Salt and pepper to taste
For the peppers
  • 4 bell peppers Ripe and firm for best results
Optional garnish
  • Chopped green onions For garnish

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds.
Cooking
  1. In a large skillet, heat olive oil over medium heat and cook the diced chicken until no longer pink.
  2. Stir in the cooked rice, pineapple chunks, teriyaki sauce, salt, and pepper, mixing well.
  3. Stuff each bell pepper with the chicken and rice mixture.
  4. Bake until the peppers are tender and the flavors meld, about 30 minutes.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 600mgFiber: 3gSugar: 5g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat ensuring each portion reaches an internal temperature of 165°F. For longer storage, freeze for up to 3 months.

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