Teriyaki-Style Pineapple Chicken & Rice Stuffed Peppers
A flavorful and easy-to-make dish featuring bell peppers stuffed with teriyaki chicken, rice, and pineapple, perfect for family gatherings.
Ingredients
Main Ingredients
- 4 large bell peppers (any color you like) Cut the tops off and remove the seeds.
- 2 cups cooked rice (white or brown)
- 1 pound Halal chicken breast, diced
- 1 cup diced pineapple (fresh or canned) Ensure it's well-drained if canned.
- 1/2 cup teriyaki sauce Make sure it's alcohol-free.
- 1 tablespoon vegetable oil For cooking the chicken.
- 3 stalks green onions, sliced For garnish.
- 2 tablespoons sesame seeds Optional for garnish.
- to taste Salt and pepper For seasoning.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
Cooking
- Heat the vegetable oil in a large skillet over medium heat.
- Add the diced Halal chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
- Stir in the cooked rice, diced pineapple, and teriyaki sauce. Mix well and let it cook for another 2-3 minutes to heat through.
Assembly
- Spoon the chicken mixture into the hollowed-out bell peppers and pack it in generously.
- Place the stuffed peppers in a baking dish and cover with foil.
Baking
- Bake for 25-30 minutes, or until the peppers are tender.
- Remove from the oven and let cool for a few minutes before garnishing.
Serving
- Garnish with sliced green onions and sesame seeds before serving.
Notes
Substitute chicken with tofu or shrimp for a vegetarian or seafood version. Avoid overbaking the peppers to maintain their shape.