Teriyaki Pineapple Chicken Peppers (Print Version)
# Ingredients:
→ Stuffed Peppers
01 -
4 large bell peppers, halved lengthwise and seeded
02 -
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
03 -
1 tbsp olive oil
04 -
1 cup cooked brown rice
05 -
1 cup fresh pineapple chunks
06 -
1/2 cup red onion, diced
07 -
1/2 cup bell pepper, diced
08 -
1/4 cup chopped cilantro
→ Teriyaki Sauce
09 -
1/2 cup low-sodium soy sauce
10 -
1/4 cup honey
11 -
2 tbsp rice vinegar
12 -
1 tbsp cornstarch
13 -
1 tsp sesame oil
14 -
1/2 tsp ground ginger
15 -
1 clove garlic, minced
# Instructions:
01 -
Preheat oven to 375°F (190°C).
02 -
Place bell pepper halves cut-side up in a baking dish.
03 -
In a small saucepan, whisk together soy sauce, honey, rice vinegar, cornstarch, sesame oil, ginger, and garlic. Heat over medium heat, stirring constantly, until the sauce thickens. Remove from heat.
04 -
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through.
05 -
Add pineapple, red onion, and diced bell pepper to the skillet with the cooked chicken. Cook for 2-3 minutes until slightly softened. Stir in the cooked rice and 1/2 cup of the teriyaki sauce. Mix well.
06 -
Spoon the chicken and rice mixture into each bell pepper half.
07 -
Pour the remaining teriyaki sauce over the stuffed peppers. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the peppers are tender.
08 -
Sprinkle with chopped cilantro before serving.
# Notes:
01 -
Swap chicken with tofu or another plant-based protein for a vegetarian option.
02 -
Serve with additional teriyaki sauce on the side for extra flavor.
03 -
Substitute brown rice with quinoa for a unique twist on the dish.