Ingredients
Scale
- 4 large bell peppers
- 2 cups cooked chicken, shredded
- 1 cup cooked rice
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup green onions, chopped
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a large bowl, combine the cooked chicken, rice, pineapple chunks, teriyaki sauce, garlic powder, onion powder, green onions, and black pepper.
- Stuff each bell pepper with the chicken and rice mixture.
- Place the stuffed peppers upright in a baking dish and cover with foil.
- Bake for 30-35 minutes, then remove the foil, sprinkle cheese on top, and bake for an additional 5-10 minutes until the cheese is melted.
- Serve warm.
Notes
- For extra flavor, marinate the chicken in teriyaki sauce before cooking.
- You can use any type of bell pepper; red, green, or yellow.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
- Diet: Gluten-free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg
Keywords: Teriyaki, Pineapple, Chicken, Rice, Stuffed Peppers