Teriyaki Pineapple Chicken Stuffed Peppers
Sweet, savory and bursting with flavor, these Teriyaki Pineapple Chicken Stuffed Peppers are a colorful, easy weeknight dinner the whole family will love.
INGREDIENTS:
4 large bell peppers (any color) tops cut off and seeds removed
1 lb boneless, skinless chicken breasts, diced
1 cup cooked rice (white, brown or jasmine)
1 cup pineapple chucks (fresh or canned)
½ cup teriyaki sauce
1 Tbsp olive oil
1 small onion finely chopped
2 garlic cloves, minced
1 tsp ginger, minced
½ cup shredded carrots
¼ cup green onion, chopped (for garnish)
1 Tbsp sesame seeds (for garnish)
INSTRUCTIONS:
- Preheat the oven to 375 degrees. Prepare the bell peppers by cutting off the tops and removing seeds. Set them upright in a baking dish.
- In a large skillet over medium heat, heat olive oil. Add diced chicken and cook for 5-6 minutes until fully cooked. Remove and set aside.
- In the same skillet, add onion, garlic and ginger. Saute for 2 minutes until fragrant.
- Stir in carrots and pineapple chunks. Cook for another 2-3 minutes.
- Return chicken to the pan, add teriyaki sauce and mix well. Stir in cooked rice and combine.
- Spoon the chicken-rice mixture into each pepper, filling them generously.
- Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 5-10 minutes until peppers are tender.
- Garnish with green onions and sesame seeds. Serve warm