Discover a savory Teriyaki Pineapple Chicken Stuffed Peppers recipe thats easy to make and full of flavor Perfect for quick weeknight dinners
Ingredients
Scale
4 large bell peppers (any color)
1 pound ground chicken or turkey
1 cup pineapple chunks (fresh or canned)
½ cup teriyaki sauce (store-bought or homemade)
1 cup cooked brown rice (or quinoa for a gluten-free option)
1 tablespoon sesame oil
2 green onions, chopped
Salt and pepper to taste
Optional: shredded cheese for topping
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
In a large skillet over medium heat, add the sesame oil and ground chicken. Cook until the chicken is browned, about 5-7 minutes.
Stir in the pineapple chunks, teriyaki sauce, cooked brown rice, and chopped green onions. Season with salt and pepper. Heat for an additional 3-5 minutes.
Fill each pepper generously with the chicken mixture. If desired, sprinkle shredded cheese on top.
Cover the baking dish with foil and bake the stuffed peppers for 30 minutes. Remove the foil and bake for an additional 10 minutes.
Let your stuffed peppers cool for a few minutes before serving.
