Teriyaki Pineapple Stuffed Peppers (Printable Format)
Bold teriyaki chicken and pineapple fill bell peppers, creating a vibrant, savory-sweet dish for any occasion.
# Needed Ingredients:
→ Main Ingredients
01 -
4 large bell peppers
02 -
1 pound ground chicken
03 -
2 cups cooked rice
04 -
1/2 cup diced pineapple
05 -
1/4 cup shredded carrots
06 -
1/2 cup chopped green onions
07 -
1/2 cup teriyaki sauce
08 -
1 tablespoon sesame seeds
09 -
1/4 teaspoon ground black pepper
10 -
Olive oil, for brushing
# Preparation Steps:
01 -
Set oven temperature to 375°F (190°C).
02 -
Slice tops off bell peppers and remove seeds. Brush interiors with olive oil and arrange peppers upright in a baking dish.
03 -
In a skillet over medium heat, cook ground chicken until fully browned. Add teriyaki sauce and let simmer for 2 minutes.
04 -
In a large bowl, mix cooked rice, diced pineapple, shredded carrots, and chopped green onions. Add the chicken and teriyaki mixture, stirring until evenly combined.
05 -
Generously spoon the filling into each prepared bell pepper, pressing down to pack tightly.
06 -
Cover baking dish with foil and bake for 25 to 30 minutes, until peppers are tender.
07 -
Remove from oven, uncover, and sprinkle with sesame seeds. Serve immediately while warm.
# Supplementary Details:
01 -
For extra flavor, marinate ground chicken in teriyaki sauce for 15 minutes before cooking.