Ingredients
- Chicken breasts: 1.5 lbs, boneless, skinless, cut into bite-sized pieces
- Pineapple chunks: 1 cup, fresh or canned, drained
- Bell peppers: 4 large, assorted colors
- Cooked rice: 2 cups, white or brown
- Teriyaki sauce: 1 cup, store-bought or homemade
- Green onions: 2, thinly sliced
- Sesame oil: 1 tablespoon
- Sesame seeds: 1 tablespoon, for garnish
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place pepper halves in a baking dish.
- Step 2: Heat sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- Step 3: Add the pineapple chunks and teriyaki sauce to the skillet with the chicken. Bring to a simmer and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
- Step 4: Stir in the cooked rice and green onions into the chicken and pineapple mixture. Mix well to combine.
- Step 5: Spoon the teriyaki chicken and rice mixture into the prepared bell pepper halves, packing them firmly.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the filling is heated through. Garnish with sesame seeds before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual stuffed peppers in the microwave or oven until warmed through.
- Serve these colorful stuffed peppers with a side of steamed broccoli or a light Asian-inspired slaw.
- To prevent soggy peppers, lightly brush the inside of the pepper halves with sesame oil before filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American