Teriyaki Pineapple Chicken Peppers (Print Version)
Juicy chicken, pineapple, and rice fill bell peppers for a savory, colorful main, baked until perfectly tender.
# Ingredients:
→ Produce
01 -
4 large yellow bell peppers
02 -
1/2 cup diced pineapple
03 -
1/4 cup shredded carrots
04 -
1/4 cup green onions, chopped
→ Protein
05 -
454 grams ground chicken
→ Grains
06 -
2 cups cooked rice
→ Sauces and Seasonings
07 -
120 milliliters teriyaki sauce
08 -
1/4 teaspoon black pepper
→ Garnish
09 -
1 tablespoon sesame seeds
# Instructions:
01 -
Set oven to 190°C and allow it to preheat thoroughly.
02 -
Slice the tops from each bell pepper and remove seeds and membranes. Arrange peppers upright in a baking dish.
03 -
In a skillet over medium heat, cook ground chicken until evenly browned. Add teriyaki sauce, stirring for 2 minutes to coat and combine. Remove from heat.
04 -
In a mixing bowl, combine cooked rice, pineapple, shredded carrots, and chopped green onions. Fold in the teriyaki chicken mixture and mix until well integrated.
05 -
Evenly spoon the prepared filling into each bell pepper, packing lightly. Stand stuffed peppers in the baking dish.
06 -
Transfer dish to oven and bake for 25 to 30 minutes, until peppers are tender and flavors meld.
07 -
Remove from oven, sprinkle sesame seeds over the tops, and serve immediately.
# Notes:
01 -
For a softer texture, parboil bell peppers in boiling water for 5 minutes before stuffing. Lean ground turkey or tofu may be used in place of chicken for substitution.