Description
A delightful family-friendly dinner featuring bell peppers stuffed with savory teriyaki chicken, sweet pineapple, and fluffy rice, all topped with melted mozzarella cheese and garnished with green onions and sesame seeds. This beginner-friendly recipe combines vibrant flavors and textures in a perfectly baked dish.
Ingredients
Scale
Main Ingredients
- 4 large bell peppers (red, yellow, or green)
- 2 cups cooked white or brown rice
- 2 cups cooked chicken breast, shredded or diced
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon ginger, grated
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Garnish
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare the Bell Peppers: Cut off the tops of the bell peppers and carefully remove the seeds and membranes. Set the hollowed peppers aside.
- Sauté Aromatics: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, cooking until the onion becomes translucent, about 3-4 minutes.
- Combine Filling Ingredients: Add the shredded or diced chicken, pineapple chunks, cooked rice, teriyaki sauce, soy sauce, and grated ginger to the skillet. Stir well to combine, cooking until heated through. Season with salt and pepper to taste.
- Stuff the Peppers: Place the prepared bell peppers upright in a baking dish. Fill each pepper with the chicken and rice mixture, pressing down gently to pack the filling evenly.
- Add Cheese Topping: Sprinkle shredded mozzarella cheese generously on top of each stuffed pepper.
- Bake Covered: Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 25 minutes to cook the peppers and heat the filling thoroughly.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 10 minutes, or until the peppers are tender and the cheese topping is bubbly and golden brown.
- Rest and Garnish: Remove the peppers from the oven and let them cool slightly for about 5 minutes. Garnish with sliced green onions and sesame seeds before serving.
Notes
- Use any variety of bell pepper you prefer or a mix for a colorful presentation.
- For a gluten-free version, ensure the soy sauce and teriyaki sauce are gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For extra flavor, add chopped fresh cilantro or a sprinkle of red pepper flakes in the filling.
- Brown rice adds more fiber and nutrients, but white rice works fine for a softer texture.
