Teriyaki Chicken Peppers: A Pressure Cooker Delight
Hawaiian-inspired chicken stuffed peppers with a sweet and tangy teriyaki glaze, ready in a flash with your trusty pressure cooker.
Equipment
- 1 Pressure cooker with hissing valve
Ingredients
Ingredients
- 2 large Bell peppers sliced, any color
- 1 lb Cooked chicken cut into bite-sized pieces
- 1 tablespoon Olive oil
- 1 cup Cooked rice brown or white
- 1 cup Pineapple chunks fresh
- ½ cup Red onion diced
- ½ cup Bell pepper diced, different color
- Green onions diced, for garnish
- ½ cup Soy sauce
- ¼ cup Honey
- 2 tablespoon Rice vinegar
- 1 tablespoon Cornstarch to thicken
- 1 teaspoon Sesame oil
- ½ teaspoon Ground ginger
- 2 to 3 Garlic cloves minced
Instructions
Instructions
- Preheat oven to 375°F.
- Sauté diced red onion and bell pepper in olive oil until soft.
- Mix cooked chicken, rice, pineapple chunks, and teriyaki sauce in the skillet until well coated.
- Stuff halved bell peppers with mixture and place in baking dish.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 5 minutes.
- Garnish with diced green onions and serve.
Notes
For a faster version, use leftover chicken and pre-cooked rice. Store leftovers in airtight containers.