Description
Sweet and savory chicken stuffing with teriyaki and pineapple, nestled in vibrant bell peppers for a colorful, family-friendly weeknight meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (cubed)
- ½ cup teriyaki sauce
- ¼ cup pineapple juice
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 4 large bell peppers (tops cut, seeds removed)
- 1 cup cooked white rice
- 1 cup diced pineapple (fresh or canned)
- ¼ cup green onions, chopped
- Salt and black pepper to taste
- Sesame seeds (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers, remove seeds, and place them upright in a baking dish.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add cubed chicken, season with salt and pepper, and cook for 4–5 minutes until lightly golden and cooked through.
- Reduce heat to medium. Add teriyaki sauce and pineapple juice, stirring to coat the chicken.
- Mix cornstarch with a little water, add to skillet, and cook for 1–2 minutes until sauce thickens.
- Remove from heat and stir in cooked rice, diced pineapple, and green onions.
- Spoon the mixture into the bell peppers. Fill each pepper halfway, top with remaining filling, and bake for 20–25 minutes until peppers are tender.
Notes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 10g
- 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