Description
Sweet and savory stuffed peppers filled with ground chicken, rice, pineapple, and teriyaki sauce. A wholesome, colorful dinner everyone will love.
Ingredients
- 4 large bell peppers, halved and deseeded
- 1 lb ground chicken
- 1 cup cooked rice (white, brown, or jasmine)
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup teriyaki sauce (plus extra for drizzling)
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 2 green onions, sliced (for garnish)
- 1 tsp sesame seeds (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Slice peppers in half, remove seeds, and place in a baking dish. Pre-bake for 10 minutes to soften slightly.
- Heat olive oil in a skillet over medium heat. Add ground chicken and cook until browned, breaking it apart with a spoon.
- Stir in onion and garlic, cooking until fragrant. Add pineapple chunks and rice, mixing well.
- Pour in teriyaki sauce, stir, and simmer for 2–3 minutes until heated through. Adjust seasoning with salt and pepper.
- Spoon the filling into each pepper half, pressing down gently to pack. Drizzle with extra teriyaki sauce if desired.
- Cover with foil and bake for 25–30 minutes. Remove foil for the last 10 minutes for caramelized tops.
- Garnish with green onions and sesame seeds before serving warm.
Notes
Use colorful peppers for the sweetest flavor and best presentation. Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave until warmed through.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American