Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Savory chicken breast combined with sweet pineapple and rice, all stuffed in vibrant bell peppers for a tropical meal experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Paleo
Ingredients
Scale
- 4 large bell peppers
- 1 pound chicken breast, diced
- 1 cup cooked rice
- 1 cup pineapple chunks
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté the diced chicken in olive oil over medium heat until no longer pink, about 5-7 minutes.
- Mix in the cooked rice, pineapple, teriyaki sauce, garlic powder, salt, and pepper until well combined.
- Prepare the bell peppers by cutting off the tops and removing the seeds.
- Stuff each pepper with the chicken and rice mixture.
- Arrange the stuffed peppers upright in a baking dish.
- Cover with foil and bake for 25-30 minutes.
- Uncover and bake for an additional 10 minutes until golden.
- Garnish with chopped green onions before serving.
Notes
For added crunch, mix in chopped bell peppers or carrots to the filling. For a low-carb option, substitute rice with cauliflower rice.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 70mg