Ingredients
Scale
- 4 large bell peppers (any color)
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup cooked rice (white or brown)
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder (or 1 teaspoon fresh ginger, grated)
- 1/4 teaspoon black pepper
- 1/4 cup green onions, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with garlic powder, ginger powder, and black pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink.
- In a large bowl, combine the cooked chicken, cooked rice, pineapple chunks, and teriyaki sauce. Stir until well mixed.
- Spoon the chicken and rice mixture into each bell pepper, packing it down gently.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the filling is heated through.
- Remove from the oven and let cool slightly. Garnish with chopped green onions before serving.
Notes
Pro Tip: For a cheesy twist, sprinkle shredded cheese on top of the stuffed peppers during the last 5 minutes of baking!
- Prep Time: 20 minutes
- Cook Time: 40 minutes