Ingredients
Scale
- 4 large bell peppers (any color)
- 2 chicken breasts, diced
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Sesame seeds and chopped green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers, remove seeds, and lightly brush with olive oil. Bake for 10 minutes to soften slightly.
- Heat olive oil in a skillet over medium heat. Sauté the onion until translucent. Add garlic and ginger, cook for one minute. Add diced chicken, season with salt and pepper, and cook until browned. Pour in teriyaki sauce and add pineapple chunks. Simmer for 5 minutes.
- Remove peppers from the oven and fill each with the chicken and pineapple mixture. Return to the oven and bake for another 10-15 minutes until peppers are tender and filling is bubbly.
- Sprinkle with sesame seeds and chopped green onions. Serve hot with steamed rice or side dishes of your choice.
Notes
- Use colorful bell peppers for an attractive presentation.
- Adjust the amount of pineapple for sweetness preference.
- Add vegetables like mushrooms or carrots for more nutrition.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Tropical
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320 kcal Kcal
- Sugar: 12 g
- Sodium: 760 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 70 mg