Ingredients
Bell Peppers:
- 4 large bell peppers, halved and seeds removed
Teriyaki Chicken Mixture:
- 1 tablespoon olive oil
- 1 pound cooked chicken breast, shredded or diced
- 2 cups cooked rice
- 1 cup canned pineapple tidbits, drained
- ½ cup teriyaki sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese (or a blend)
- 2 green onions, sliced (optional)
- Sesame seeds (optional)
Instructions
- Preheat oven to 375°F (190°C). Place halved bell peppers in a baking dish. Drizzle with olive oil and bake for 10 minutes.
- In a large bowl, combine cooked chicken, rice, pineapple, teriyaki sauce, garlic powder, onion powder, and black pepper. Mix well.
- Remove peppers from oven and stuff with chicken-rice mixture. Top each with shredded cheese.
- Bake for 15–20 minutes, until cheese is melted and peppers are tender.
- Cool slightly, then garnish with green onions and sesame seeds if using. Serve warm.
Notes
- Use rotisserie chicken to cut prep time.
- For a low-carb version, swap in cauliflower rice.
- Customize with your favorite sauces or spices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian-inspired, American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: Approximately 320
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
