Description
Delicious and colorful bell peppers stuffed with teriyaki pineapple chicken and rice for a tropical twist on dinner.
Ingredients
Scale
- 4 bell peppers
- 1 pound ground chicken
- 1 cup cooked rice
- 1 cup pineapple chunks
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1/4 teaspoon black pepper
- 1/4 cup green onions, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and cook the ground chicken until browned.
- Add cooked rice, pineapple chunks, teriyaki sauce, garlic powder, ginger powder, and black pepper. Stir until combined and heated through.
- Slice the top off each bell pepper and remove the seeds.
- Stuff each bell pepper with the chicken and rice mixture.
- Place stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes, then remove foil and bake for an additional 10 minutes.
- Garnish with green onions before serving.
Notes
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 8g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg