Description
A delicious and healthy meal featuring bell peppers stuffed with teriyaki chicken and pineapple rice.
Ingredients
Scale
- 4 large bell peppers
- 1 cup cooked rice
- 1 cup cooked chicken, shredded
- 1/2 cup pineapple chunks
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a bowl, mix the cooked rice, shredded chicken, pineapple chunks, teriyaki sauce, olive oil, garlic powder, salt, and pepper.
- Stuff the mixture into the bell peppers.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes until the peppers are tender.
- Remove the foil and bake for an additional 5 minutes to brown the tops.
- Serve warm and enjoy!
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Notes
- Feel free to add other vegetables to the stuffing mixture.
- Can substitute chicken with tofu for a vegetarian option.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg