Description

A sweet and savory baked bell pepper stuffed with teriyaki-glazed chicken, rice, and juicy pineapple for a complete, healthy, and delicious meal.

Ingredients

Scale

2 large boneless, skinless chicken breasts (cooked and 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)

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Instructions

Preheat oven to 375°F (190°C). Prepare peppers by cutting off tops and removing seeds. Optionally, blanch in boiling water for 5–6 minutes. Place peppers upright in a baking dish.
Heat 1 tbsp olive oil in a skillet over medium heat. Sauté minced garlic for 1–2 minutes until fragrant.
Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes, salt, and pepper to the skillet. Cook for 5–6 minutes, stirring occasionally.
Stir the cooked rice into the chicken mixture until everything is well combined.
Evenly divide the filling among the four bell peppers, pressing down gently. Drizzle the tops with the remaining olive oil.
Cover the baking dish tightly with aluminum foil. Bake for 25–30 minutes.
For crispier tops, remove the foil for the last 5 minutes of baking. If using cheese, sprinkle it on during these final minutes to melt.
Remove from oven and let cool slightly before serving. Garnish with green onions or extra pineapple if desired.

Notes

For a time-saver, use pre-cooked rotisserie chicken.
Day-old rice works best as it absorbs the sauce without getting mushy.
To make ahead, assemble the peppers, cover, and refrigerate for up to a day before baking. Add a few extra minutes to the bake time.
For a lower-sodium option, choose a reduced-sodium teriyaki sauce.

Nutrition

Serving Size: 1 stuffed pepper
Calories: 310 calories
Sugar: 8g
Sodium: 520mg
Fat: 12g
Carbohydrates: 28g
Fiber: 3g
Protein: 23g