Ingredients
Scale
- 4 large bell peppers (any color)
- 2 boneless, skinless chicken breasts, diced
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon sesame oil (optional)
- Salt and pepper to taste
- Green onions and sesame seeds for garnish
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the peppers with olive oil and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken and cook until no longer pink, about 5-7 minutes. Stir in the diced onion, minced garlic, and grated ginger, cooking until fragrant.
- Pour in the teriyaki sauce and sesame oil, then add pineapple chunks. Mix well and cook for an additional 2-3 minutes to combine all flavors. Season with salt and pepper to taste.
- Spoon the cooked chicken mixture into each prepared bell pepper, filling them generously. Place the stuffed peppers in a baking dish.
- Bake in the preheated oven for 20-25 minutes, or until the peppers are tender. For a crispy top, broil for an additional 2-3 minutes. Garnish with chopped green onions and sesame seeds before serving.
Notes
- For extra flavor, sprinkle additional sesame seeds or chopped green onions on top before serving.
- Feel free to substitute other colorful peppers or use pre-cooked chicken for quicker prep.
- To make it gluten-free, ensure the teriyaki sauce is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Tropical
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal Kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg