Ingredients
Scale
- 4 large bell peppers, halved and seeds removed
- 1 tablespoon olive oil
- 1 pound cooked chicken breast, shredded or diced
- 2 cups cooked rice
- 1 cup canned pineapple tidbits, drained
- 1/2 cup teriyaki sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese or cheese blend
- 2 green onions, sliced (optional, for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Place halved peppers cut side up in a baking dish. Drizzle with olive oil and bake for 10 minutes to soften slightly.
- In a large bowl, mix cooked chicken, rice, pineapple, teriyaki sauce, garlic powder, onion powder, and black pepper.
- Stuff each pepper half with the chicken and rice mixture, pressing down gently.
- Sprinkle tops with shredded cheese.
- Bake another 15–20 minutes until cheese is melted and peppers are tender.
- Optional: garnish with green onions and sesame seeds. Serve warm.
Notes
- Choose peppers that stand upright for even cooking.
- Drain pineapple well to avoid excess moisture.
- Taste filling before stuffing and adjust seasoning.
- Optional broil 2–3 minutes for golden cheese topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 280
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 20 g