Description
Tender chicken, rice, and veggies are mixed with a sweet and savory homemade teriyaki sauce and baked inside bell pepper halves for a vibrant, comforting dish.
Ingredients
- 2 large bell peppers (any color), halved and seeds removed
- 1 lb cooked chicken, diced
- 1 tbsp olive oil
- 1 cup cooked rice (white or brown)
- ½ cup diced red onion
- ½ cup diced bell pepper (optional extra color)
- 1 cup fresh pineapple chunks
- ½ cup soy sauce
- ¼ cup honey
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tsp sesame oil
- ½ tsp ground ginger
- 2–3 garlic cloves, minced
- Green onions, chopped for garnish
Instructions
- Preheat the oven to 375 °F (190 °C).
- Arrange pepper halves in a baking dish, cut-side up.
- In a small saucepan, whisk together soy sauce, honey, rice vinegar, cornstarch, sesame oil, ginger, and garlic. Heat over medium, stirring constantly, until the sauce thickens. Remove from heat.
- In a skillet, heat olive oil over medium heat. Cook onion and optional extra bell pepper for 2–3 minutes until softened. Add diced chicken and cooked rice, stirring to combine. Pour in half of the teriyaki sauce and mix well.
- Spoon the filling into each pepper half.
- Pour remaining sauce over the stuffed peppers. Cover with foil and bake for 20 minutes. Remove foil, top with pineapple chunks, and bake uncovered for an additional 10–15 minutes until the peppers are tender.
- Garnish with chopped green onions before serving.
Notes
- Use cauliflower rice for a low-carb version.
- Top with cheese for a creamy variation.
- Freeze stuffed peppers for longer storage.
- Add jalapeños or sriracha for extra heat.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 280
- Sugar: 14g
- Sodium: 820mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
