Ingredients
- Bell peppers (various colors) – 4 large
- Chicken breast – 1.5 lbs, cubed
- Cooked rice – 3 cups, cooked
- Pineapple chunks – 1 cup, canned or fresh
- Teriyaki sauce – 1 cup
- Soy sauce – 2 tablespoons
- Sesame oil – 1 tablespoon
- Green onions – 2, chopped
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes.
- Step 2: In a large skillet, heat sesame oil over medium-high heat. Add the cubed chicken and cook until browned and cooked through.
- Step 3: Add the teriyaki sauce and soy sauce to the skillet with the chicken. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Step 4: Stir in the cooked rice and pineapple chunks to the chicken mixture. Mix well to combine.
- Step 5: Spoon the chicken and rice mixture into the bell pepper halves, filling them evenly.
- Step 6: Place the stuffed peppers in a baking dish and bake for 20-25 minutes, or until the peppers are tender. Garnish with chopped green onions before serving.
Notes
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
- Reheat stuffed peppers in the oven or microwave until warmed through, adding a splash of water to prevent drying.
- For a vibrant presentation, serve these stuffed peppers atop a bed of mixed greens with a light vinaigrette.
- Chef's tip: For extra flavor, marinate the chicken in half of the teriyaki sauce for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American