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Bell peppers are the stars of our dish, providing not just flavor but also a wealth of nutritional benefits. Available in a variety of colors, such as red, yellow, orange, and green, these vegetables are rich in vitamins A and C, which are crucial for maintaining a healthy immune system and promoting healthy skin. They are also packed with antioxidants, which help protect your body from harmful free radicals.

Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Delight in these Teriyaki Pineapple Chicken & Rice Stuffed Peppers for a burst of flavor! Perfect for a healthy weeknight dinner, these colorful bell peppers are packed with tender chicken, juicy pineapple, and fluffy jasmine rice, all coated in savory teriyaki sauce. Easy to make and even easier to enjoy, they're a hit for the whole family. Bake to perfection and garnish with green onions and sesame seeds for a vibrant finish!
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked jasmine rice

1 lb boneless, skinless chicken breasts, diced

1 cup diced pineapple (fresh or canned)

1/2 cup teriyaki sauce

1/4 cup green onions, chopped

1/2 cup shredded carrots

1 tablespoon sesame oil

1 teaspoon garlic powder

1 teaspoon ginger powder

Salt and pepper to taste

Sesame seeds for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.

      In a large skillet, heat the sesame oil over medium heat. Add the diced chicken and sauté until cooked through, approximately 5-7 minutes.

        Stir in the teriyaki sauce, garlic powder, ginger powder, diced pineapple, and shredded carrots. Cook for another 2-3 minutes until heated and well combined.

          In a large bowl, combine the cooked jasmine rice, chicken mixture, and half of the chopped green onions. Add salt and pepper to taste.

            Stuff each bell pepper generously with the chicken and rice mixture, pressing down slightly to pack it in.

              Place the stuffed peppers upright in a baking dish and cover with foil. Bake in the preheated oven for 25 minutes.

                Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and lightly charred.

                  Garnish the stuffed peppers with the remaining green onions and a sprinkle of sesame seeds before serving.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4