Description
Juicy chicken, sweet pineapple, fluffy rice, and melty cheese tucked inside tender bell peppers—it’s a tropical hug for your taste buds. Perfect for weeknight dinners, meal prep, or impressing guests without breaking a sweat.
Ingredients
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4 large bell peppers (red, yellow, or orange)
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1 tbsp olive oil
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1 lb cooked chicken breast, shredded
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2 cups cooked rice (white, brown, or cauliflower)
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1 cup pineapple tidbits, drained
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½ cup teriyaki sauce
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½ tsp garlic powder
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½ tsp onion powder
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¼ tsp black pepper
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1 cup shredded mozzarella (or pepper jack)
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Green onions & sesame seeds for garnish
Instructions
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Prep Peppers – Heat oven to 375°F (190°C). Halve peppers lengthwise, remove seeds/ribs. Drizzle with olive oil in a greased baking dish.
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Make Filling – In a bowl, mix chicken, rice, pineapple, teriyaki sauce, garlic powder, onion powder, and pepper.
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Fill & Top – Spoon mixture into peppers, leaving a small gap at the top. Sprinkle generously with cheese.
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Bake Covered – Cover tightly with foil and bake 25 min.
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Bake Uncovered – Remove foil; bake 10–15 min until cheese is golden and peppers are fork-tender.
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Finish – Garnish with green onions and sesame seeds. Rest 5 min before serving.
Notes
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Microwave pepper halves 2–3 min before baking for extra tenderness.
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Swap chicken for pulled pork, tofu, or chickpeas.
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Add jalapeño for heat or coconut milk for a creamy twist.
Nutrition
- Calories: 210 Cal
- Fat: 6g
- Carbohydrates: 20g