Teriyaki Pineapple Chicken & Rice Stuffed Peppers
A delightful dish combining vibrant bell peppers with juicy ground chicken, sweet pineapple, and luscious teriyaki sauce for a satisfying family meal.
Ingredients
For the filling
- 1 lb ground chicken Alternatives include ground turkey or beef.
- 1 cup cooked rice Quinoa can be used for a variation.
- 1 cup diced pineapple Substitute with mango for a tropical twist.
- 2 cloves minced garlic
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon salt
- pinch black pepper
- 1/2 cup shredded mozzarella cheese Can be substituted with vegan cheese or nutritional yeast.
- chopped green onions For garnish.
- sesame seeds For garnish.
For the peppers
- 4 large bell peppers Any color of your choice.
Instructions
Preparation
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- In a skillet over medium heat, cook the ground chicken until browned.
- Add the minced garlic and grated ginger, along with salt and black pepper, stirring together for about two minutes.
- Stir in the teriyaki sauce, diced pineapple, and cooked rice. Let this mixture simmer for about three minutes.
- Carefully fill each halved and deseeded bell pepper with the savory chicken mixture.
Baking
- Nestle the filled bell peppers in the greased baking dish.
- Generously sprinkle the shredded mozzarella cheese over the top of each stuffed pepper.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for another 5 minutes until the cheese is melted and bubbly.
- Garnish your stuffed peppers with chopped green onions and a sprinkle of sesame seeds.
Notes
For a spicier kick, add a dash of sriracha or red pepper flakes to the filling. If you have leftovers, simply reheat them in the oven or microwave.