Teriyaki Pineapple Chicken Rice Stuffed Peppers
A delightful blend of savory chicken and sweet pineapple, stuffed into roasted bell peppers for a nutritious meal that's perfect for any occasion.
Ingredients
For the Stuffed Peppers
- 4 pieces Bell Peppers Select peppers that stand upright for even cooking.
- 2 tablespoons Olive Oil Drizzle to keep peppers moist while roasting.
- 2 cups Cooked Chicken Breast Utilize leftover chicken or rotisserie chicken.
- 2 cups Cooked Rice Consider quinoa or cauliflower rice for a healthy alternative.
- 1 can Canned Pineapple Tidbits Drain well to avoid sogginess.
- 1/2 cup Teriyaki Sauce Opt for low-sodium versions to manage salt levels.
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Black Pepper A hint of heat to balance the sweetness.
- 1 cup Shredded Mozzarella Cheese Swap out for dairy-free cheese if needed.
- 2 tablespoons Green Onions Finely chopped for garnish, optional.
- 1 tablespoon Sesame Seeds Optional for added crunch.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Wash the bell peppers thoroughly and cut the tops off, removing the seeds and membranes carefully.
- Trim the bottoms slightly if necessary to ensure the peppers can stand upright.
Cooking
- Heat the olive oil in a large skillet over medium heat. Add in the cooked chicken, cooked rice, drained pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper.
- Stir everything together and cook for about five minutes, allowing the ingredients to mingle and the flavors to develop.
Assembly
- Spoon the mixture into each bell pepper, packing them well to come up to the top.
- Sprinkle the shredded mozzarella cheese generously over the filled peppers.
Baking
- Arrange the stuffed peppers upright in a baking dish, adding a little water to the bottom to keep the peppers moist. Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
Serving
- Let the peppers cool for a few minutes, then sprinkle with chopped green onions and sesame seeds before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven or microwave. Freezing is also an option for up to three months.