Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup teriyaki sauce
- 1 tbsp honey (optional for extra sweetness)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Green onions and sesame seeds for garnish
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers, remove seeds and membranes, then lightly brush with vegetable oil.
- In a skillet, heat oil over medium heat. Sauté chopped onions and garlic until fragrant. Add diced chicken, season with salt and pepper, and cook until no longer pink. Stir in pineapple chunks and teriyaki sauce. Simmer for 5 minutes.
- Spoon the chicken mixture into the peppers, filling generously. Arrange peppers upright in a baking dish.
- Bake for 25-30 minutes until peppers are tender and caramelized. Garnish with sliced green onions and sesame seeds before serving.
Notes
- For a vegetarian version, substitute chicken with tofu or tempeh.
- Use gluten-free teriyaki sauce if needed.
- Adjust sweetness with extra honey if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Asian-Inspired
- Diet: Gluten-Free (with gluten-free sauce)
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320 kcal Kcal
- Sugar: 14 g
- Sodium: 820 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg