Ingredients
Scale
- 4 large bell peppers (various colors)
- 1 pound boneless, skinless chicken breast, diced
- 1 cup cooked jasmine rice
- 1/2 cup prepared teriyaki sauce (divided)
- 1 cup canned pineapple chunks, drained
- 1/2 medium yellow onion, diced
- 1 tablespoon olive oil
- 1/4 teaspoon ground ginger
Instructions
- Step 1: Preheat oven to 375°F (190°C). Slice the bell peppers in half lengthwise and scoop out the seeds and membranes. Place the pepper halves cut-side up in a 9×13 inch baking dish.
- Step 2: In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken, onion, and ground ginger, cooking until the chicken is browned and cooked through (about 6-8 minutes).
- Step 3: Reduce the heat to low. Stir in the cooked jasmine rice, drained pineapple chunks, and 1/4 cup of the teriyaki sauce. Cook for 2 minutes until the filling is fully combined and heated.
- Step 4: Spoon the teriyaki chicken and rice mixture evenly into the bell pepper halves, pressing gently to compact the filling.
- Step 5: Drizzle the tops of the stuffed peppers with the remaining 1/4 cup of teriyaki sauce. Bake for 20-25 minutes, or until the peppers are tender-crisp and the filling is heated thoroughly.
Notes
- For easy meal prep throughout the week, refrigerate any leftover stuffed peppers in an airtight container for up to 3 days.
- When warming up leftovers, slice the cold pepper halves and gently microwave them to ensure the filling heats evenly without making the pepper shell too soggy.
- Garnish your plate with toasted sesame seeds and thinly sliced green onions for a restaurant-quality finish and a welcome bit of fresh crunch.
- For a softer, more fork-tender pepper base, quickly blanch the hollowed pepper halves in boiling water for about 3 minutes before stuffing them with the filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American