Description
A delicious and healthy meal featuring bell peppers stuffed with teriyaki chicken, pineapple, and rice.
Ingredients
Scale
- 4 large bell peppers
- 1 cup cooked rice
- 1 pound chicken breast, diced
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the 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 and add the diced chicken. Cook until browned.
- Add the pineapple chunks and teriyaki sauce to the skillet, stirring to combine.
- Mix in the cooked rice and season with salt and pepper.
- Stuff the bell peppers with the chicken and rice mixture.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes until the peppers are tender.
- Remove from the oven and let cool slightly before serving.
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Notes
- Feel free to add vegetables like carrots or peas for extra nutrition.
- These can be made ahead of time and stored in the fridge before baking.
- Adjust the level of teriyaki sauce to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg