Ingredients
Scale
- 4 large bell peppers (any color)
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 cup teriyaki sauce
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 cup cooked jasmine rice or white rice
- Salt and pepper to taste
- Optional toppings: chopped green onions, sesame seeds, fresh cilantro
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with sesame oil and place in a baking dish.
- In a large skillet over medium heat, sauté the chopped onion and minced garlic in sesame oil until fragrant, about 2-3 minutes. Add diced chicken and cook until browned and fully cooked, approximately 5-7 minutes. Add teriyaki sauce, pineapple chunks, and cooked rice, mixing well. Season with salt and pepper.
- Spoon the chicken mixture into each prepared bell pepper until generously filled. Top with chopped green onions and sesame seeds if desired.
- Cover with aluminum foil and bake for 25-30 minutes until peppers are tender. Remove foil in the last 5 minutes for slight caramelization. Garnish with fresh cilantro before serving.
Notes
- For extra flavor, brush the peppers with sesame oil before baking.
- Use fresh pineapple for the best tropical flavor, but canned works well if drained thoroughly.
- Feel free to customize toppings with additional sesame seeds or chopped herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Tropical, Asian Fusion
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 Kcal
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg