Description
Stuffed bell peppers filled with tender teriyaki chicken, pineapple, and jasmine rice. A sweet and savory Asian-inspired meal baked to perfection.
Ingredients
4 large bell peppers
1 lb boneless skinless chicken thighs, diced
1 cup cooked jasmine rice
1 cup fresh pineapple, diced
½ cup teriyaki sauce
1 tablespoon olive oil
½ cup green onions, chopped
½ cup shredded carrots
1 teaspoon garlic, minced
1 teaspoon ginger, minced
¼ teaspoon black pepper
Sesame seeds for garnish (optional)
Instructions
1. Preheat oven to 375°F. Cut tops off bell peppers and remove seeds.
2. Brush peppers with oil and place upright in a baking dish.
3. Heat oil in skillet and cook diced chicken for 5-7 minutes.
4. Add garlic and ginger, cook 1-2 minutes until fragrant.
5. Add pineapple, carrots, and green onions. Stir well.
6. Stir in rice, teriyaki sauce, and pepper. Simmer 3-5 minutes.
7. Fill each pepper with the mixture, packing gently.
8. Cover dish with foil and bake for 25 minutes.
9. Uncover and bake for 10-15 minutes more until tender.
10. Let cool slightly, garnish with sesame seeds, and serve.
Notes
Use ground turkey or tofu for variation. Substitute rice with quinoa or cauliflower rice. Add chili flakes for spice.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Bake
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450
- Sugar: 14
- Sodium: 800
- Fat: 16
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 5
- Protein: 27
- Cholesterol: 85