Pineapple Chicken Peppers (Print Version)
Bright peppers packed with juicy chicken, tangy pineapple, and rice for a deliciously comforting treat.
# Ingredients:
01 -
4 big bell peppers with their tops sliced off and seeds scooped out
02 -
1 pound of diced, skinless chicken breast
03 -
1 cup of already-cooked rice (jasmine, white, or brown)
04 -
1 cup of pineapple chunks, can be fresh or from a can
05 -
Half a cup of teriyaki sauce, store-bought or one you make yourself
06 -
1 tablespoon of olive oil
07 -
1 small onion, chopped finely
08 -
2 cloves of garlic, minced into tiny bits
09 -
1 teaspoon of minced ginger
10 -
Half a cup of shredded carrots
11 -
A quarter cup of chopped green onions as a topping
12 -
1 tablespoon of sesame seeds to sprinkle on top
# Steps:
01 -
Set your oven to 375°F (about 190°C) and let it preheat. Arrange the empty bell peppers in a baking dish, drizzle a bit of olive oil over them, and season with some pepper and salt. Set this aside for now.
02 -
Warm olive oil in a big skillet over medium heat. Toss in the chicken pieces and cook them until no longer pink and lightly browned. Set the chicken aside.
03 -
Using the same skillet, add in the garlic, ginger, and onion. Stir and cook them for a couple of minutes until they smell good. Then, throw in the shredded carrots and cook for two minutes more.
04 -
Put the chicken back into the skillet. Stir in the cooked rice, pineapple pieces, and teriyaki sauce. Keep stirring for a few minutes until everything warms up nicely.
05 -
Take the prepared rice and chicken mixture and gently pack it into the bell peppers, making sure they’re filled all the way to the top.
06 -
Loosely cover the baking dish with foil and bake for 25 minutes. Pull off the foil and bake for another 10–15 minutes, or until the peppers soften and the filling is hot all the way through.
07 -
Top the bell peppers with green onions and sesame seeds for a finishing touch. Enjoy them warm.