Introduction
Get ready for a delightful culinary adventure with these Teriyaki Pineapple Chicken and Rice Stuffed Peppers! This vibrant dish not only bursts with flavor but also packs a nutritional punch. The sweetness of fresh pineapple combined with savory teriyaki sauce creates a harmony that will have everyone at the dinner table asking for seconds. Plus, it’s easy to prepare and is sure to impress your friends and family.
Ingredients
- 4 large bell peppers (any color)
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup cooked rice
- 1 cup fresh pineapple, diced
- 1/4 cup teriyaki sauce
- 1 tablespoon vegetable oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1/4 cup scallions, chopped
- Salt and pepper to taste
- Sesame seeds for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings
Directions and Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place them cut-side up in a baking dish.
- In a skillet, heat the vegetable oil over medium heat. Add the garlic and ginger, and sauté for 1-2 minutes until fragrant.
- Add the diced chicken to the skillet and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
- Stir in the cooked rice, diced pineapple, and teriyaki sauce. Mix well and cook for an additional 2-3 minutes to heat through.
- Spoon the chicken and rice mixture into each bell pepper, packing it down gently.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes, until the peppers are tender.
- Remove the foil, and bake for an additional 10 minutes to slightly brown the tops.
- Remove from the oven and sprinkle with chopped scallions and sesame seeds before serving.
Notes or Tips
- Feel free to experiment with different colored bell peppers for a more visually appealing dish.
- For added heat, include some diced jalapeños or a splash of sriracha in the filling.
- This dish can also be made ahead of time and baked just before serving.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Cooking Techniques
To achieve the best flavor, sautéing the garlic and ginger before adding the chicken allows the aroma to infuse the oil, enhancing the overall taste of the dish. Baking the stuffed peppers covered ensures they cook evenly while retaining moisture, giving you that tender bite you’ll love.
FAQ
- Can I use other proteins instead of chicken? Yes! Tofu or shrimp work wonderfully as alternatives.
- Is there a vegetarian option for this dish? Absolutely! You can substitute the chicken with black beans or lentils for a hearty vegetarian meal.
- How do I know when the peppers are done? They should be tender but not mushy, with a slight bite remaining.
Conclusion
These Teriyaki Pineapple Chicken and Rice Stuffed Peppers are not just a feast for the eyes but also for the palate. With their colorful appearance and deliciously unique flavors, they make for a wonderful family dinner or a lovely dish to share at gatherings. Enjoy this culinary creation and share the love with your family and friends!