Description
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a flavorful and healthy meal, featuring ground chicken, rice, and pineapple, all infused with savory teriyaki sauce and topped with sesame seeds. Perfect for a delicious, easy-to-make dinner!
Ingredients
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4 large yellow bell peppers
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1 lb ground chicken
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2 cups cooked rice
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1/2 cup diced pineapple
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1/4 cup shredded carrots
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1/2 cup teriyaki sauce
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1/4 cup green onions, chopped
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1 tablespoon sesame seeds
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1/4 teaspoon black pepper
Instructions
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Prepare the Bell Peppers:
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Preheat your oven to 375°F (190°C).
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Cut the tops off the yellow bell peppers and remove the seeds and membranes. Place them in a baking dish and set aside.
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Cook the Chicken:
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In a large skillet, heat a little oil over medium heat. Add the ground chicken and cook, breaking it apart with a spoon, until fully cooked and browned, about 6–8 minutes.
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Combine the Filling:
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Stir the cooked chicken into the skillet with the teriyaki sauce, cooked rice, diced pineapple, shredded carrots, green onions, and black pepper. Mix well and cook for an additional 2-3 minutes, allowing the flavors to meld together.
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Stuff the Peppers:
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Spoon the chicken and rice mixture into each bell pepper, pressing down gently to pack the filling in tightly.
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Bake:
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Cover the baking dish with foil and bake for 25–30 minutes, until the peppers are tender.
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Garnish and Serve:
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Once the peppers are cooked, remove them from the oven and garnish with sesame seeds. Serve immediately.
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Notes
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For extra flavor, you can drizzle a little more teriyaki sauce over the stuffed peppers before serving.
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You can substitute the yellow bell peppers with red or orange peppers if preferred.
- These stuffed peppers can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-inspired