Teriyaki Pineapple Chicken Peppers (Print Version)
# Ingredients:
→ Vegetables
01 -
4 large bell peppers, halved lengthwise and seeds removed
→ Poultry
02 -
450 grams cooked chicken breast, shredded or diced
→ Grains
03 -
320 grams cooked rice
→ Fruits
04 -
170 grams canned pineapple tidbits, drained
→ Sauces and Seasonings
05 -
120 millilitres teriyaki sauce
06 -
1 tablespoon olive oil
07 -
0.5 teaspoon garlic powder
08 -
0.5 teaspoon onion powder
09 -
0.25 teaspoon ground black pepper
→ Dairy
10 -
110 grams shredded mozzarella cheese or cheese blend
→ Garnishes (optional)
11 -
2 green onions, thinly sliced
12 -
Sesame seeds
# Instructions:
01 -
Preheat the oven to 190°C.
02 -
Arrange the bell pepper halves cut side up in a baking dish. Drizzle with olive oil and bake for 10 minutes to slightly soften.
03 -
In a large bowl, combine cooked chicken, cooked rice, drained pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper. Mix well until evenly coated.
04 -
Remove the bell peppers from the oven and spoon the chicken and rice mixture into each half, pressing gently to pack.
05 -
Sprinkle shredded mozzarella cheese over the stuffed peppers. Return to the oven and bake for 15–20 minutes, or until the cheese is melted and bubbly and the peppers are tender.
06 -
Let the peppers cool slightly before garnishing with sliced green onions and sesame seeds if desired. Serve warm.
# Notes:
01 -
Draining the pineapple well prevents excess moisture in the filling.
02 -
Substitute mozzarella with a cheese blend or omit for a dairy-free version.