These stuffed peppers are perfect for meal prep: each serving packs lean protein and carbs, with sweet pineapple and savory teriyaki. Easy to reheat and enjoy all week.

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 low-sodium teriyaki sauce to control salt.
• To save time, use pre-cooked rice or leftover rice.
• These stuffed peppers reheat beautifully in the microwave or oven.

Variations

• Swap chicken for ground turkey or tofu for a different protein.
• Add diced bell pepper or onion to the filling for extra crunch.
• Use quinoa instead of rice for a higher protein grain.

Nutrition

• Calories385 kcal
• Total Fat9g
• Saturated Fat2g
• Cholesterol80mg
• Sodium720mg
• Total Carbohydrates38g
• Dietary Fiber4g
• Sugars16g
• Protein36g

Common Questions