Description
A delightful combination of sweet and savory flavors in colorful bell peppers stuffed with chicken, rice, and pineapple.
Ingredients
- 2 large boneless, skinless chicken breasts (shredded)
- 1 cup cooked rice (white or brown)
- 1/2 cup diced pineapple (fresh or canned, drained)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the peppers and remove the seeds.
- You can optionally blanch them in boiling water for 5–6 minutes. Place the peppers in a baking dish.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
- Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), salt, and pepper. Cook for 5–6 minutes until everything is heated through.
- Stir in the cooked rice and mix well.
- Fill each pepper with the chicken and rice mixture, pressing down gently to pack it in. Drizzle the tops with a little olive oil.
- Cover the baking dish with foil and bake for 25–30 minutes. If you want crispier tops, uncover them for the last 5 minutes.
- If you’re using cheese, sprinkle it on top during the last 5 minutes of baking and let it melt.
- Let cool slightly before serving. Garnish with extra pineapple or green onions if desired.
Notes
Choose ripe, colorful bell peppers for the best flavor and appearance. You can also customize the filling with other vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian