From: https://grandmarecipesflash.com/teriyaki-pineapple-chicken-rice-stuffed-peppers/
Ingredients
- 4 large bell peppers (any color), halved lengthwise and seeded
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 cup cooked brown rice
- 1 cup fresh pineapple chunks
- 1/2 cup red onion, diced
- 1/2 cup bell pepper (any color), diced
- 1/4 cup chopped cilantro
For the Teriyaki Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- 1 clove garlic, minced
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the peppers: Place pepper halves cut-side up in a baking dish.
- Make the teriyaki sauce: In a small saucepan, whisk together soy sauce, honey, rice vinegar, cornstarch, sesame oil, ginger, and garlic. Heat over medium heat, stirring constantly, until the sauce thickens. Remove from heat.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through.
- Combine the filling: Add pineapple, red onion, and diced bell pepper to the skillet with the chicken. Cook for 2-3 minutes, until slightly softened.
- Stir in the cooked rice and 1/2 cup of the teriyaki sauce. Mix well.
- Stuff the peppers: Spoon the chicken and rice mixture into each bell pepper half.
- Bake: Pour the remaining teriyaki sauce over the stuffed peppers. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the peppers are tender.
- Garnish: Sprinkle with chopped cilantro before serving.
Notes
- Feel free to use white rice instead of brown rice for a different texture.
- For a spicier version, add red pepper flakes or a dash of hot sauce to the filling.
- You can make the teriyaki sauce in advance and store it in the fridge for up to a week.
- This dish can be easily doubled for a larger group or meal prep.