Description

Experience a vibrant blend of sweet and savory flavors with these Teriyaki Pineapple Chicken Stuffed Peppers. Tender chicken combines with juicy pineapple, all encased in colorful bell peppers that offer a satisfying crunch. Perfect for family dinners or cozy gatherings, this dish not only delights the palate but also adds visual appeal to your table. Easy to prepare and always a crowd-pleaser, you’ll find yourself making these stuffed peppers again and again.

Ingredients

Scale

3 medium bell peppers (red, yellow, or orange)
1 lb boneless, skinless chicken breasts, diced
1 cup fresh pineapple chunks (or canned)
3 cloves fresh garlic, minced
2 tbsp low-sodium soy sauce
1 tbsp fresh ginger, grated
2 green onions, finely chopped
1 tsp sesame oil
1 cup cooked rice (optional)

Instructions

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds.
In a skillet over medium heat, add sesame oil and sauté the diced chicken until golden brown (about 5-7 minutes).
Stir in minced garlic and grated ginger, cooking until fragrant.
Add pineapple chunks and soy sauce; mix well.
If using rice, fold it into the chicken mixture now.
Stuff each pepper generously with the filling.
Place stuffed peppers upright in a baking dish with a splash of water. Bake uncovered for about 25-30 minutes until tender.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Asian

Nutrition

Serving Size: 1 stuffed pepper (245g)
Calories: 290
Sugar: 10g
Sodium: 620mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 22g
Cholesterol: 70mg

Keywords: Feel free to substitute chicken with tofu or shrimp for variation. Experiment with sauces like sweet chili for a different twist. For meal prep, these can be stored in an airtight container for up to three days.