Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Yields: 8 stuffed pepper halves (4 servings)
Prep time: 20 minutes
Cook time: 30-40 minutes
Ingredients:
4 large bell peppers (any color), halved and deseeded
1 lb ground chicken
1 cup cooked rice (white, brown, or jasmine)
1 cup diced pineapple (fresh or canned, drained if using canned)
1/2 cup teriyaki sauce
2 garlic cloves, minced
1 teaspoon freshly grated ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded mozzarella cheese
Optional: Green onions or sesame seeds for garnish
Instructions:
Prepare the Peppers:
Preheat the oven to 375°F (190°C).
Cut the bell peppers in half and remove the seeds and membranes.
Arrange the pepper halves, cut-side up, in a baking dish.
Cook the Chicken:
In a large skillet, brown the ground chicken over medium heat, breaking it apart with a spoon.
Drain any excess grease.
Add Flavor:
Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
Add the teriyaki sauce, salt, and black pepper.
Mix in the diced pineapple and cooked rice. Stir well to combine.
Stuff the Peppers:
Spoon the chicken and rice mixture into the prepared bell pepper halves.
Bake:
Cover the baking dish with foil and bake for 20 minutes.
Remove the foil, sprinkle shredded mozzarella cheese over the peppers, and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted.
Garnish and Serve:
Garnish with green onions or sesame seeds if desired.
Serve warm.
Tips and Variations:
For added heat, sprinkle red pepper flakes into the chicken mixture.
Feel free to swap the mozzarella for other cheeses, like cheddar or pepper jack.
If you don’t have fresh ginger, substitute with 1/2 teaspoon ground ginger.
Ground turkey or beef can be used instead of ground chicken.
To speed up cooking, microwave the pepper halves for a few minutes before stuffing.
Grilling the peppers is another great cooking method instead of baking.