Description
These colorful bell peppers are stuffed with a sweet and savory teriyaki chicken and rice mixture, featuring juicy pineapple chunks, shredded carrots, and aromatic garlic and ginger. Baked to perfection and garnished with green onions and sesame seeds, they’re a delicious, wholesome meal the whole family will love.
Ingredients
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4 large bell peppers (any color), tops cut off and seeds removed
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1 lb boneless, skinless chicken breasts, diced
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1 cup cooked rice (white, brown, or jasmine)
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1 cup pineapple chunks (fresh or canned, drained)
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1/2 cup teriyaki sauce (store-bought or homemade)
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1 tbsp olive oil
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 tsp fresh ginger, minced
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1/2 cup shredded carrots
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1/4 cup green onions, chopped (for garnish)
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1 tbsp sesame seeds (for garnish)
Instructions
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Preheat oven to 375°F (190°C).
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Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned and cooked through, about 5–7 minutes. Remove from skillet and set aside.
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In the same skillet, add onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
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Add shredded carrots and cook for another 2 minutes.
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Return chicken to the skillet. Stir in cooked rice, pineapple chunks, and teriyaki sauce. Cook for 2–3 minutes to heat through.
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Spoon the mixture evenly into the hollowed bell peppers and place them upright in a baking dish.
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Cover the dish with foil and bake for 25–30 minutes, until peppers are tender.
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Uncover and bake for an additional 5 minutes for a slightly roasted top.
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Garnish with chopped green onions and sesame seeds before serving.
Notes
For a spicier kick, add red pepper flakes or sriracha to the teriyaki sauce.
You can prep the filling in advance and store in the fridge until ready to bake.
Substitute quinoa for rice for added protein and fiber.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Asian-Inspired, Fusion