Description
A delicious and colorful dish featuring bell peppers stuffed with a savory mixture of chicken, pineapple, and rice, topped with green onions and sesame seeds.
Ingredients
Scale
- 4 big bell peppers with their tops sliced off and seeds scooped out
- 1 pound of diced, skinless chicken breast
- 1 cup of already-cooked rice (jasmine, white, or brown)
- 1 cup of pineapple chunks, can be fresh or from a can
- Half a cup of teriyaki sauce, store-bought or one you make yourself
- 1 tablespoon of olive oil
- 1 small onion, chopped finely
- 2 cloves of garlic, minced into tiny bits
- 1 teaspoon of minced ginger
- Half a cup of shredded carrots
- A quarter cup of chopped green onions as a topping
- 1 tablespoon of sesame seeds to sprinkle on top
Instructions
- Set your oven to 375°F (about 190°C) and let it preheat. Arrange the empty bell peppers in a baking dish, drizzle a bit of olive oil over them, and season with some pepper and salt. Set this aside for now.
- Warm olive oil in a big skillet over medium heat. Toss in the chicken pieces and cook them until no longer pink and lightly browned. Set the chicken aside.
- Using the same skillet, add in the garlic, ginger, and onion. Stir and cook them for a couple of minutes until they smell good. Then, throw in the shredded carrots and cook for two minutes more.
- Put the chicken back into the skillet. Stir in the cooked rice, pineapple pieces, and teriyaki sauce. Keep stirring for a few minutes until everything warms up nicely.
- Take the prepared rice and chicken mixture and gently pack it into the bell peppers, making sure they’re filled all the way to the top.
- Loosely cover the baking dish with foil and bake for 25 minutes. Pull off the foil and bake for another 10–15 minutes, or until the peppers soften and the filling is hot all the way through.
- Top the bell peppers with green onions and sesame seeds for a finishing touch. Enjoy them warm.
Notes
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Feel free to substitute chicken with tofu for a vegetarian option.
- Adjust the amount of teriyaki sauce according to taste preference.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg