Pineapple Teriyaki Chicken Bell Peppers (Printable Version)
# What You'll Need:
→ Stuffed Peppers
01 -
4 big bell peppers, cut in half lengthwise with seeds removed
02 -
1 lb chicken breasts, no skin or bones, chopped into small chunks
03 -
1 tbsp olive oil
04 -
1 cup brown rice, already cooked
05 -
1 cup pineapple chunks, fresh
06 -
1/2 cup diced red onion
07 -
1/2 cup chopped bell pepper
08 -
1/4 cup cilantro, finely chopped
→ Teriyaki Sauce
09 -
1/2 cup soy sauce, low-sodium type
10 -
1/4 cup honey
11 -
2 tbsp rice vinegar
12 -
1 tbsp cornstarch
13 -
1 tsp sesame oil
14 -
1/2 tsp ginger powder
15 -
1 garlic clove, finely chopped
# Steps to Follow:
01 -
Set your oven to 375°F (190°C).
02 -
Arrange the halved bell peppers with open sides facing up in a baking dish.
03 -
Mix soy sauce, honey, rice vinegar, cornstarch, sesame oil, ginger, and garlic in a small pot. Cook on medium heat and keep stirring until it gets thick. Take it off the heat.
04 -
Warm up olive oil in a big pan over medium-high heat. Toss in chicken and cook till it's no longer pink and turns golden brown.
05 -
Throw pineapple, red onion, and diced bell pepper into the pan with your cooked chicken. Let it cook for 2-3 minutes until they soften a bit. Add the brown rice and half of your teriyaki sauce. Stir everything together.
06 -
Fill each pepper half with your chicken and rice mixture.
07 -
Drizzle the leftover teriyaki sauce on top of your filled peppers. Cover the dish with foil and bake for 20 minutes. Then take off the foil and cook another 10-15 minutes until peppers feel soft.
08 -
Scatter fresh cilantro on top before you serve them.
# Additional Tips:
01 -
You can use tofu or other plant proteins instead of chicken for a meat-free meal.
02 -
Put extra teriyaki sauce in a bowl on the side for those who want more flavor.
03 -
Try using quinoa instead of brown rice for a different taste.