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Teriyaki Pineapple Chicken Rice Stuffed Peppers taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Teriyaki Chicken Peppers

Hawaiian-inspired Teriyaki Chicken Stuffed Peppers with sweet, savory, and tangy flavors enclosed in a colorful pepper shell.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 255 kcal

Equipment

  • 1 Skillet large

Ingredients
  

Main ingredients

  • 2 large bell peppers halved lengthwise and seeded, any color
  • 1 pound cooked chicken cut into bite-sized pieces
  • 1 tablespoon olive oil for sautéing onions and peppers
  • 1 cup cooked brown or white rice to add bulk
  • 1 cup fresh pineapple chunks for sweetness
  • ½ cup red onion diced
  • ½ cup bell pepper diced, any color
  • Green onions diced, for garnish
  • ½ cup soy sauce for the sauce
  • ¼ cup honey for the sauce
  • 2 tablespoons rice vinegar for the sauce
  • 1 tablespoon cornstarch for the sauce
  • 1 teaspoon sesame oil for the sauce
  • ½ teaspoon ground ginger for the sauce
  • 2 to 3 cloves garlic minced fine, for the sauce

Instructions
 

Instructions

  • Preheat your oven to 375 degrees Fahrenheit.
  • Heat olive oil in a large skillet over medium heat. Add diced red onion and extra bell pepper, cook till they soften up, about 5 minutes.
  • Add chicken, rice, pineapple chunks, and pour in teriyaki sauce mix. Cook for 3-4 minutes till flavors blend.
  • Stuff the mixture into pepper halves arranged in a baking dish. Cover with foil and bake for 30 minutes.
  • Remove foil and bake for another 10 minutes to caramelize the tops.
  • Sprinkle with diced green onions before serving.

Notes

Serve the peppers warm for the best flavors. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.