Description
These Teriyaki Pineapple Chicken Stuffed Peppers are sweet, cheesy, and packed with flavor! An easy chicken dinner recipe perfect for busy weeknights, meal prep, or family meals.
Ingredients
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4 large bell peppers, halved and deseeded
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2 cups cooked rice (white or jasmine works great)
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1½ cups cooked chicken, shredded or cubed
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½ cup pineapple tidbits (drained)
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½ cup teriyaki sauce
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1 cup shredded mozzarella or provolone cheese
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Green onions, thinly sliced (for topping)
Instructions
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Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
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Slice bell peppers in half lengthwise and remove seeds and membranes. Arrange them cut-side up in the dish.
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In a large bowl, combine cooked rice, chicken, pineapple tidbits, and teriyaki sauce. Stir until evenly coated and glossy.
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Spoon the mixture generously into each pepper half, pressing lightly so they’re well filled.
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Sprinkle shredded cheese evenly over the tops .
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Cover loosely with foil and bake for 20 minutes.
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Remove foil and bake an additional 10 minutes, until cheese is melted and bubbly and peppers are tender.
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Garnish with sliced green onions and serve warm.
Nutrition
- Serving Size: 4
- Calories: 350