Ingredients
Scale
- 4 Bell peppers (various colors), halved and seeded
- 1 lb Boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup Cooked rice (white or brown)
- 1 cup Pineapple chunks, fresh or canned (drained)
- 1/2 cup Teriyaki sauce
- 1/4 cup Green onions, chopped
- 1 tbsp Sesame oil
- 1 tsp Ground ginger
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: In a large skillet, heat sesame oil over medium-high heat. Add chicken and cook until browned and cooked through.
- Step 3: Add teriyaki sauce, pineapple chunks, and ground ginger to the skillet with the chicken. Stir well to combine and simmer for 5 minutes, allowing the sauce to thicken slightly.
- Step 4: Remove the skillet from the heat and stir in the cooked rice and chopped green onions.
- Step 5: Spoon the chicken and rice mixture into the halved bell peppers. Arrange the stuffed peppers in the prepared baking dish.
- Step 6: Bake for 20-25 minutes, or until the peppers are tender and the filling is heated through. Serve immediately.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual pepper halves in the microwave or oven until warmed through.
- Garnish with extra green onions and a sprinkle of sesame seeds for added flavor and visual appeal.
- Chef's tip: To prevent soggy peppers, lightly roast the halved peppers in the oven for 10 minutes before stuffing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American