Ingredients
Scale
- 4 bell peppers
- 2 cups cooked rice
- 1 pound chicken breast, cooked and diced
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 green onions, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a large bowl, combine cooked rice, diced chicken, pineapple chunks, teriyaki sauce, salt, and pepper.
- Stuff each bell pepper with the mixture.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes.
- Remove the foil, sprinkle with chopped green onions, and bake for an additional 5 minutes.
- Serve hot and enjoy!
Notes
Use slightly firm rice to maintain texture. Let the peppers sit for 5 minutes after baking for neat plating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 9g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg