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–+ servings
Jessica Morgan

Teriyaki Pineapple Chicken Stuffed Peppers for a Delightful Meal!

A delicious and healthy recipe for Teriyaki Pineapple Chicken Stuffed Peppers, perfect for a delightful meal.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound ground chicken
  • 1 cup cooked rice
  • 1 cup diced pineapple fresh or canned
  • 1/2 cup teriyaki sauce
  • 4 large bell peppers any color
  • 1/2 cup diced onion
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 cup chopped green onions for garnish

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
  3. Add the ground chicken to the skillet, cooking until browned and fully cooked, about 5-7 minutes.
  4. Stir in the cooked rice, diced pineapple, teriyaki sauce, black pepper, and salt. Cook for an additional 2-3 minutes until everything is heated through.
  5. While the filling is cooking, slice the tops off the bell peppers and remove the seeds.
  6. Place the bell peppers upright in a baking dish. Spoon the chicken and pineapple mixture into each pepper, packing it down gently.
  7. Cover the baking dish with aluminum foil and bake for 25 minutes.
  8. Remove the foil and bake for an additional 10 minutes, until the peppers are tender.
  9. Garnish with chopped green onions before serving.

Nutrition

Serving: 1stuffed pepperCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 12gCholesterol: 70mgSodium: 600mgFiber: 2gSugar: 6g

Notes

  • For a spicy kick, add diced jalapeños to the chicken mixture.
  • Substitute quinoa for rice for a healthier grain option.

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