These stuffed peppers come together in just 30 minutes, packed with tender chicken, sweet pineapple, and rice. A macro-friendly dinner that's easy and delicious.

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

Gather all ingredients: bell peppers, chicken, rice, pineapple, teriyaki sauce, olive oil, garlic, green onions, salt, and pepper.

Step 2

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 3

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 4

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

Step 5

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

Step 6

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

For best results

• For extra flavor, use homemade teriyaki sauce with soy sauce, honey, ginger, and garlic.
• To save time, use pre-cooked rice from the freezer or leftover rice.
• If you prefer a bit of heat, add red pepper flakes to the chicken mixture.

Variations

• Swap chicken for ground turkey or tofu for a different protein option.
• Use quinoa instead of rice for a higher fiber version.
• Add diced bell peppers or water chestnuts for extra crunch.

Nutrition

• Calories375 kcal
• Total Fat8g
• Saturated Fat1.5g
• Cholesterol75mg
• Sodium850mg
• Total Carbohydrates35g
• Dietary Fiber4g
• Sugars15g
• Protein38g

Common Questions