Ingredients
- 4 large bell peppers, any color
- 2 cups cooked chicken breast, diced
- 2 cups cooked jasmine rice
- 1 cup pineapple chunks, well drained
- ¾ cup teriyaki sauce
- ½ cup green onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon gluten-free soy sauce
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
- In a large bowl, combine chicken, rice, pineapple, teriyaki sauce, green onion, garlic, ginger, soy sauce, salt, and pepper. Mix well.
- Cut the tops off the bell peppers and remove the seeds and membranes. Stand them upright in the prepared baking dish.
- Spoon the chicken mixture into each pepper, pressing down slightly. Scatter any extra filling around the peppers in the dish.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for another 10–15 minutes, until tops are golden and the filling is heated through.
- Optional: Broil for 2–3 minutes for a glossy, caramelized finish.
- Garnish with additional green onion or sesame seeds and serve warm.
Notes
- Use day-old rice for better texture and to avoid sogginess.
- Substitute chicken with tofu or mushrooms for a vegetarian version.
- Try BBQ sauce instead of teriyaki for a smoky variation.
- Add cheese on top before baking for a melty finish.
- Prep filling ahead and refrigerate to save time later.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 390
- Sugar: 12g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 55mg
