Ingredients
Scale
- 4 Bell Peppers (any color)
- 2 cups Cooked Chicken (or ground turkey, beef, shrimp, or tofu)
- 1/2 cup Teriyaki Sauce
- 1 cup Pineapple Chunks
- 1 cup Cooked Rice (or quinoa/cauliflower rice)
- 1 cup Cheese (optional)
- 1/4 cup Fresh Cilantro/Parsley (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds; optionally roast them in a pan until slightly softened.
- In a mixing bowl, combine cooked chicken, teriyaki sauce, pineapple chunks, and cooked rice; mix well.
- Stuff each bell pepper with the chicken mixture and top with cheese if desired.
- Place stuffed peppers in a baking dish covered with foil and bake for about 25 minutes. Remove foil for the last 5 minutes to melt the cheese.
- Garnish with fresh cilantro or parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper (250g)
- Calories: 350
- Sugar: 8g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg