Description
A warm and inviting one-dish meal featuring stuffed bell peppers with sticky teriyaki chicken, juicy pineapple, and tender rice, perfect for a cozy weeknight dinner.
Ingredients
Scale
- 4 large bell peppers (any color), tops cut off and seeds removed
- 2 cups cooked white or brown rice (about 1 cup uncooked) — cooled is best
- 1 lb (450 g) boneless chicken thighs or breasts, cut into bite-size pieces
- 1 cup fresh or canned pineapple chunks, drained if canned
- 3/4 cup teriyaki sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp neutral oil (vegetable or canola)
- 1/2 cup shredded mozzarella or Monterey Jack cheese (optional)
- 2 green onions, sliced, for garnish
- 1 tsp sesame seeds (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly oil a baking dish.
- Bring rice to readiness or use leftover cooked rice.
- Heat oil in a large skillet over medium-high heat, add onion, and cook for 2–3 minutes until soft.
- Add chicken, season with salt and pepper, and cook until browned and cooked through, about 6–8 minutes.
- Stir in garlic, cook for 30 seconds, add pineapple and teriyaki sauce, and let simmer for 2–4 minutes.
- Remove from heat, fold in cooked rice and half the cheese, and adjust salt or sauce to taste.
- Spoon filling into each pepper, leaving space at the top for cheese.
- Place peppers upright in the baking dish, sprinkle remaining cheese on top, cover loosely with foil, and bake for 20 minutes.
- Remove foil and bake for another 8–12 minutes until peppers are tender and cheese is golden. Rest for 5 minutes before serving.
Notes
For best results, use day-old rice and allow the filling to cool slightly before stuffing the peppers. Can be made ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450
- Sugar: 10g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg