Ingredients
Scale
- 4 large bell peppers (any color)
- 2 cups cooked chicken, shredded or diced
- 1 cup pineapple chunks (fresh or canned)
- 0.5 cup teriyaki sauce
- 1 teaspoon garlic minced
- 1 teaspoon ginger grated
- 1 tablespoon sesame oil
- 2 green onions, sliced
- Sesame seeds for garnish
- Optional: red pepper flakes for some heat
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the peppers, remove seeds and membranes, and brush with sesame oil. Place in a baking dish lined with parchment.
- In a skillet over medium heat, sauté garlic and ginger in sesame oil until fragrant. Add shredded chicken, pineapple, and teriyaki sauce. Cook for 5 minutes until heated through and caramelized.
- Stuff each pepper generously with the chicken and pineapple mixture. Cover with foil.
- Bake for 25-30 minutes until peppers are tender. Remove foil during the last 5 minutes for a slight char.
- Garnish with sliced green onions and sesame seeds. Serve hot with rice or quinoa.
Notes
- For extra flavor, brush the peppers with sesame oil before baking.
- If you prefer a spicy kick, add red pepper flakes to the chicken mixture or garnish.
- Leftovers can be stored in airtight containers for up to 3 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tropical/Asian Fusion
- Diet: Nut-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal Kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 75 mg