Description
Sizzling Teriyaki Pineapple Chicken & Rice Stuffed Peppers bring tropical flavors to classic comfort food. Colorful bell peppers cradle sweet-savory chicken, promising a delightful meal that transports you straight to culinary paradise.
Ingredients
Scale
Protein:
- 1 pound (1 lb) boneless, skinless chicken breast or thighs, diced
Vegetables and Fruits:
- 4 large bell peppers (any color), tops cut off and seeds removed
- ¼ cup chopped green onions
- ¼ cup shredded carrots (optional)
- 1 cup pineapple chunks (fresh or canned, drained)
Base and Seasonings:
- 2 cups cooked rice (white or brown)
- 1 tablespoon olive oil
- ½ cup shredded mozzarella or Monterey Jack cheese (optional for topping)
- Salt and pepper, to taste
Teriyaki Sauce:
- ⅓ cup soy sauce (low sodium preferred)
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch
- 1 tablespoon water (for thickening)
Instructions
- Warm the kitchen oven to a moderate temperature of 375F (190C), positioning the rack in the center to ensure even heating.
- Carefully hollow out bell peppers, removing seeds and membranes, then nestle them in a ceramic baking vessel, creating a stable base for the upcoming preparation.
- Heat a skillet with olive oil over medium-high flame, allowing the oil to shimmer before introducing diced chicken pieces seasoned with salt and pepper, cooking until protein transforms from pink to a golden-white hue, approximately 5-7 minutes.
- Craft the teriyaki sauce by combining soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a compact saucepan, bringing the mixture to a gentle simmer.
- Incorporate cornstarch slurry into the simmering sauce, stirring consistently until the liquid thickens and develops a glossy, smooth consistency, then remove from heat.
- Amalgamate cooked rice, prepared chicken, diced pineapple, chopped green onions, and shredded carrots in a spacious mixing bowl, then lavish approximately three-quarters of the teriyaki sauce over the ingredients, ensuring thorough coating.
- Methodically spoon the aromatic mixture into each pepper cavity, creating a generous and even fill, optionally crowning with shredded cheese for additional richness.
- Encase the baking dish with aluminum foil, allowing the peppers to steam and soften for 30 minutes in the preheated oven.
- Remove the foil during the final 10 minutes of cooking, permitting the peppers to achieve a slightly caramelized exterior and melting the cheese to a delectable golden finish.
- Present the stuffed peppers with a final drizzle of reserved teriyaki sauce, garnishing with additional green onions or a sprinkle of sesame seeds for visual and flavor complexity.
Notes
- Select bell peppers with sturdy, thick walls to ensure they hold the filling without collapsing during baking.
- Drain pineapple chunks thoroughly to prevent excess moisture from making the filling soggy and diluting the teriyaki sauce flavor.
- Customize the protein by substituting chicken with tofu for a vegetarian version or using ground turkey for a leaner option.
- For a low-carb adaptation, replace rice with cauliflower rice or quinoa to reduce overall carbohydrate content while maintaining a similar texture and nutritional profile.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 20 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg