Minimize cleanup with this one-pan stuffed pepper recipe. Juicy chicken, sweet pineapple, and rice baked in bell peppers with a savory teriyaki glaze. Ready in 30 minutes.

Ingredients

• 4 large bell peppers (any color)
• 1 lb boneless skinless chicken breasts, diced
• 1 cup cooked rice
• 1 cup pineapple chunks (fresh or canned)
• 1/2 cup teriyaki sauce
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup green onions, sliced
• Salt and pepper to taste

Instructions

Step 1

Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds. Blanch peppers in boiling water for 3 minutes; drain.

Step 2

In a skillet, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until browned (about 5-6 minutes). Add garlic and cook 1 minute more.

Step 3

Stir in cooked rice, pineapple chunks, teriyaki sauce, and green onions. Cook 2 minutes.

Step 4

Stuff each pepper with the chicken mixture. Place peppers upright in a baking dish.

Step 5

Bake for 15-20 minutes until peppers are tender. Serve warm.

For best results

• For extra flavor, use fresh pineapple and a high-quality teriyaki sauce.
• To save time, use pre-cooked rice or leftover rice.
• Make it gluten-free by using a gluten-free teriyaki sauce.

Variations

• Replace chicken with ground turkey or tofu for a different protein.
• Add diced bell peppers or snap peas to the filling for extra crunch.
• Top with shredded cheese and broil for 2 minutes before serving.

Nutrition

• Calories385 kcal
• Total Fat9g
• Saturated Fat2g
• Cholesterol85mg
• Sodium820mg
• Total Carbohydrates42g
• Dietary Fiber5g
• Sugars18g
• Protein35g

Common Questions