Description
A vibrant dish featuring bell peppers stuffed with tender chicken, tangy pineapple, and savory teriyaki sauce, perfect for any occasion.
Ingredients
Scale
- 4 bell peppers (any color)
- 1 lb chicken breast, diced
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing for about 2-3 minutes.
- Add the diced chicken to the skillet, browning for about 5-7 minutes.
- Stir in the pineapple chunks and teriyaki sauce, cooking for another 3-5 minutes until fully cooked.
- Slice the tops off the bell peppers and remove seeds to create a hollow base.
- Spoon the chicken mixture into each prepared bell pepper, packing them with flavor.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes until the peppers are tender.
- Sprinkle with chopped green onions before serving.
Notes
Make-ahead tips: Prepare the filling a day in advance and store it in the fridge. Cooked peppers can be stored for 3-4 days in the fridge.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 325
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg