Description
A delightful fusion of sweet and savory flavors, these stuffed bell peppers are filled with a hearty mixture of ground chicken, cooked rice, juicy pineapple, and a savory teriyaki sauce. Topped with sesame seeds and green onions, they make for a vibrant and satisfying meal.
Ingredients
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4 large bell peppers (any color)
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1 lb ground chicken
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2 cups cooked rice (white, brown, or jasmine)
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1/2 cup diced pineapple (fresh or canned)
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1/4 cup shredded carrots (optional)
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1/2 cup teriyaki sauce (store-bought or homemade)
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1/4 cup chopped green onions (for garnish)
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1 tablespoon sesame seeds (for garnish)
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1 tablespoon olive oil or sesame oil
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
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2 cloves garlic, minced
Instructions
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Preheat your oven to 375°F (190°C).
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Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
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In a large skillet, heat the oil over medium heat. Add the ground chicken and cook until browned, breaking it apart as it cooks.
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Add the garlic, ginger, salt, and pepper to the skillet with the chicken. Stir in the diced pineapple and shredded carrots (if using), cooking for an additional 2–3 minutes.
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Stir in the cooked rice and teriyaki sauce, mixing well to combine.
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Spoon the mixture into each bell pepper, packing it gently.
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Cover the baking dish with aluminum foil and bake for 25–30 minutes, or until the peppers are tender.
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Remove the foil and bake for an additional 5–10 minutes to allow the tops to brown slightly.
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Garnish with chopped green onions and sesame seeds before serving
Notes
For a lower-carb version, substitute the rice with cauliflower rice
Feel free to add other vegetables like diced zucchini or mushrooms to the filling for added nutrition.
Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion