Teriyaki Pineapple Chicken and Rice Stuffed Peppers
A vibrant, tropical-inspired meal combining sweet pineapple and savory teriyaki.
Ingredients
- 4 Bell Peppers any color
- 1 ½ cups Cooked Chicken shredded or cubed
- 2 cups Cooked Rice
- ½ cup Pineapple Tidbits drained
- ½ cup Teriyaki Sauce
- 1 cup Shredded Cheese Mozzarella or Provolone
- Green Onions sliced for garnish
Instructions
- Preheat the oven and lightly grease a large baking dish.
- Wash the bell peppers and cut them in half lengthwise, removing all seeds and membranes.
- In a large mixing bowl, combine the cooked rice, cooked chicken, pineapple tidbits, teriyaki sauce, and half of the shredded cheese.
- Stir the mixture thoroughly until every ingredient is evenly coated in the sauce.
- Place the pepper halves in the baking dish and fill each one generously with the chicken and rice mixture.
- Top the peppers with the remaining shredded cheese and cover the dish tightly with aluminum foil.
- Bake in the preheated oven until the peppers are tender.
- Remove the foil and broil for a few minutes until the cheese becomes golden and bubbly.
- Garnish with fresh green onions before serving.
Notes
• Ensure the chicken and rice are fully cooked before mixing to maintain the correct texture.
• Covering the dish with foil is essential to steam the peppers so they become tender without drying out.
• Watch the peppers closely during the broiling stage to ensure the cheese does not burn.
• Covering the dish with foil is essential to steam the peppers so they become tender without drying out.
• Watch the peppers closely during the broiling stage to ensure the cheese does not burn.