Ingredients
Scale
- 4 large bell peppers, halved and deseeded
- 2 cups cooked chicken breast, shredded or diced
- 2 cups cooked jasmine rice
- 1 (8 oz) can crushed pineapple, drained
- 1/2 cup teriyaki sauce
- 2 cloves garlic, minced
- 1/4 cup chopped green onions, for garnish
Instructions
- Step 1: Prepare the peppers and oven. Preheat oven to 375°F (190°C). Halve the bell peppers lengthwise, remove seeds and membranes. Place cut-side up in a baking dish.
- Step 2: Combine the filling ingredients. In a large bowl, combine the cooked chicken breast, cooked jasmine rice, drained crushed pineapple, minced garlic, and teriyaki sauce. Stir until well combined.
- Step 3: Stuff the peppers. Evenly spoon the prepared filling mixture into each bell pepper half, mounding slightly if needed.
- Step 4: Bake until tender. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the bell peppers are tender and the filling is heated through.
- Step 5: Garnish and serve. Remove the stuffed peppers from the oven, sprinkle generously with chopped green onions, and serve immediately.
Notes
- Leftover stuffed peppers keep beautifully in an airtight container in the refrigerator for up to 3-4 days, making your meal prep dreams come true!
- To best preserve the pepper's texture, reheat whole peppers covered in a 350°F oven for 15-20 minutes, or for a quicker option, microwave individual halves for 2-3 minutes, adding a teaspoon of water if the rice seems dry.
- These colorful peppers are a complete and satisfying meal on their own, but for a delightful fresh contrast, consider serving them alongside a simple green salad with a citrus vinaigrette or some quickly steamed snap peas.
- To ensure your filling isn't soggy, make sure the crushed pineapple is really well-drained, perhaps even giving it a gentle squeeze in a fine-mesh sieve before mixing it in – it makes all the difference!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 large stuffed bell pepper
- Calories: 460
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 2g
- Trans Fat: 0g
- Protein: 19g