Ingredients
Scale
- 2 large boneless skinless chicken breasts
- 4 large bell peppers
- 2 cloves garlic, minced
- 1 tsp ground ginger
- 1/2 cup pineapple (fresh or canned)
- 1/4 cup teriyaki sauce
- 1 cup cooked white or brown rice
- 1/2 tsp red pepper flakes
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1/4 cup mozzarella or cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add minced garlic and ground ginger, sauté for 1 minute.
- Cut chicken breasts into small pieces and add to the skillet. Cook until no longer pink.
- Stir in the pineapple, teriyaki sauce, cooked rice, red pepper flakes, salt, and pepper. Cook for 5 minutes.
- Cut the tops off the bell peppers and remove the seeds.
- Stuff the bell peppers with the chicken and rice mixture.
- Place the stuffed peppers in a baking dish and sprinkle cheese on top.
- Bake for 25–30 minutes until the peppers are tender and cheese is bubbly.
Notes
For a different flavor, try adding green onions or cilantro on top after baking. Adjust the spice level by modifying the red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
- Diet: Paleo
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: stuffed peppers, teriyaki chicken, meal prep, Hawaiian, healthy dinner