Ingredients
– 2 large bell peppers, halved lengthwise and seeded
– 1 pound cooked chicken, cut into bite-sized pieces
– 1 tablespoon olive oil
– 1 cup cooked brown or white rice
– 1 cup fresh pineapple chunks
– 1/2 cup diced red onion
– 1/2 cup diced bell pepper (any color)
– Diced green onions for garnish
– 1/2 cup soy sauce
– 1/4 cup honey
– 2 tablespoons rice vinegar
– 1 tablespoon cornstarch
– 1 teaspoon sesame oil
– 1/2 teaspoon ground ginger
– 2 to 3 cloves garlic, minced
Instructions
1-Preheat the oven to 375°F (190°C). Place bell pepper halves upright in a baking dish.
2-Prepare the teriyaki sauce by whisking soy sauce, honey, rice vinegar, cornstarch, sesame oil, ginger, and garlic in a small pot. Heat over medium heat, stirring constantly until thickened. Remove from heat.
3-In a skillet, heat olive oil, then sauté red onion and diced bell pepper for 2 to 3 minutes until slightly softened. Add chicken to the skillet.
4-Stir in cooked rice and half of the prepared teriyaki sauce into the skillet mixture.
5-Spoon the chicken and rice mixture into each bell pepper half.
6-Pour the remaining teriyaki sauce evenly over the stuffed peppers. Cover with foil and bake for 20 minutes.
7-Remove foil, top peppers with pineapple chunks, and bake for an additional 10 to 15 minutes until peppers are tender.
8-Garnish with diced green onions before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌱 Use cauliflower rice instead of regular rice for a lighter, low-carb version.
🧂 Swap regular soy sauce for reduced-sodium soy sauce to lower salt content.
🌶️ Add a kick by mixing in sriracha or red pepper flakes to the teriyaki sauce for extra spice.
- Prep Time: 15 minutes
- Bake Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Baking, Mixing
- Cuisine: Mexican-American
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 255 kcal
- Sugar: 14 g
- Sodium: 640 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 18 g