Description
A flavorful dish featuring chicken and pineapple stuffed in bell peppers.
Ingredients
Scale
- 2 large bell peppers
- 1 pound chicken breast, diced
- 1 cup pineapple chunks
- 1/4 cup teriyaki sauce
- 1/2 cup cooked rice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat.
- Add diced chicken and cook until no longer pink.
- Stir in pineapple chunks and teriyaki sauce, cooking for another 2-3 minutes.
- Mix in the cooked rice and season with salt and pepper.
- Stuff the bell peppers with the chicken mixture.
- Place stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes or until peppers are tender.
Notes
- You can use any color of bell pepper.
- Feel free to add vegetables like onions or carrots for more flavor.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Teriyaki Pineapple Chicken Stuffed Peppers