Ingredients
Scale
- 4 large bell peppers (any color mix), halved and seeded
- 1 cup cooked jasmine rice
- 1 cup cooked shredded chicken
- 1/2 cup diced fresh pineapple
- 2 tbsp chopped green onions
- 1 tbsp olive oil
- 2 tbsp teriyaki sauce (low-sodium)
- Salt and pepper to taste
- Sesame seeds and cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly brush bell pepper halves with olive oil and season with salt and pepper.
- In a bowl, mix cooked rice, shredded chicken, diced pineapple, green onions, and 1 tbsp teriyaki sauce.
- Divide the mixture evenly among the bell pepper halves, pressing gently to pack.
- Place stuffed peppers in a baking dish and bake for 15–18 minutes until peppers are tender.
- Drizzle remaining teriyaki sauce over peppers and broil for 1–2 minutes until lightly caramelized.
- Garnish with sesame seeds and cilantro before serving.
Notes
- For vegetarian option, swap chicken for extra tofu or black beans.
- Use leftover cooked chicken or rotisserie chicken to save time.
- Make ahead: Assemble raw peppers and filling separately; combine just before baking.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Method: Baking
- Cuisine: Japanese-inspired fusion
- Diet: High Protein
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 220 Kcal
- Sugar: 9g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
