Description

Sweet and savory chicken stuffing with teriyaki and pineapple, nestled in vibrant bell peppers for a colorful, family-friendly weeknight meal. Balanced flavors and lean protein make this dish both satisfying and nutritious.

Ingredients

1 lb boneless, skinless chicken breasts (cubed)
½ cup teriyaki sauce
¼ cup pineapple juice
1 tbsp cornstarch
1 tbsp vegetable oil
4 large bell peppers (tops cut, seeds removed)
1 cup cooked white rice
1 cup diced pineapple (fresh or canned)
¼ cup green onions, chopped
Salt and black pepper to taste
Sesame seeds (optional, for garnish)

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Instructions

Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers, remove seeds, and place them upright in a baking dish
Heat vegetable oil in a large skillet over medium-high heat
Add cubed chicken, season with salt and pepper, and cook for 4–5 minutes until lightly golden and cooked through
Reduce heat to medium. Add teriyaki sauce and pineapple juice, stirring to coat the chicken
Mix cornstarch with a little water, add to skillet, and cook for 1–2 minutes until sauce thickens
Remove from heat and stir in cooked rice, diced pineapple, and green onions
Spoon the mixture into the bell peppers Fill each pepper halfway, top with remaining filling, and bake for 20–25 minutes until peppers are tender

Notes

For a heartier meal, add cooked beans or vegetables to the stuffing mixture
Optional toppings include sesame seeds or additional green onions to taste
Leftover stuffed peppers can be refrigerated for up to 3 days or frozen for longer storage

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: Asian-Inspired