Teriyaki Pineapple Chicken & Rice Stuffed Peppers
A delightful and colorful dish combining sweet teriyaki chicken, tropical pineapple, and vibrant bell peppers, perfect for family dinners or busy weeknights.
Ingredients
Main Ingredients
- 4 large yellow bell peppers Look for firm, shiny peppers without any blemishes.
- 1 lb ground chicken Tender and flavorful base for the dish.
- 2 cups cooked rice Using leftover rice makes the preparation quicker.
- 1/2 cup diced pineapple Adds a tropical twist.
- 1/4 cup shredded carrots Adds crunch and color.
- 1/2 cup teriyaki sauce Essential for flavor.
- 1/4 cup green onions, chopped Provides a fresh burst of flavor.
- 1 tablespoon sesame seeds Adds a nutty crunch.
- 1/4 teaspoon black pepper For a subtle warmth.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds.
- In a skillet, cook the ground chicken until fully browned. Stir in the teriyaki sauce and let it simmer for a couple of minutes.
- In a bowl, mix cooked rice, diced pineapple, shredded carrots, and green onions.
- Add the chicken mixture to the bowl and stir until combined.
- Stuff the peppers with the mixture and place them upright in a baking dish.
Cooking
- Bake for 25-30 minutes until peppers are tender.
- Sprinkle sesame seeds over the top before serving.
Notes
These stuffed peppers serve well at family gatherings or casual get-togethers. They also make excellent leftovers.