Description
These vibrant bell peppers are filled with a delicious blend of tender chicken, fluffy rice, and sweet pineapple, all coated in a savory teriyaki glaze. A perfect balance of sweet and savory, this dish is sure to become a family favorite.
Ingredients
- 4–6 large bell peppers (any color), halved and seeded
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breast or thighs, diced
- 2 cups cooked white rice
- 1 cup diced fresh or canned pineapple (drained)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/2 cup teriyaki sauce (plus extra for drizzling)
- 1/2 cup shredded mozzarella or Monterey Jack cheese (optional)
- 2 tbsp chopped green onions or cilantro, for garnish
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Prepare bell peppers by halving and seeding them.
- Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove chicken from skillet.
- In the same skillet (or a large bowl), combine cooked chicken, cooked rice, diced pineapple, minced garlic, grated ginger, and teriyaki sauce. Stir until well combined.
- Arrange pepper halves in a baking dish. Spoon the chicken and rice filling into each pepper. If desired, sprinkle with shredded cheese.
- Bake for 25-35 minutes, or until peppers are tender and cheese is bubbly and golden.
- Garnish with chopped green onions or cilantro and serve hot.
- Prep Time: 20 mins
- Cook Time: 30 mins