Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off each bell pepper and remove seeds and membranes. Place them in a baking dish.
- In a skillet, heat oil over medium heat. Add chicken, teriyaki sauce, pineapple, and rice. Stir for 5–7 minutes until heated through.
- Spoon filling into prepared peppers, packing gently. Optionally sprinkle cheese over the top.
- Pour a little water into the baking dish, cover with foil to lock moisture, and promote even cooking.
- Bake for 25–30 minutes, removing foil around the 20-minute mark to brown tops and let cheese bubble.
- Remove from oven and let sit for a few minutes. Garnish with fresh herbs and serve.
Nutrition
Notes
Make sure rice is fluffy before mixing. Choose firm, vibrant peppers for the best results. Adjust baking time based on pepper size. Enhancing teriyaki sauce with lime juice can add a refreshing zing. Prepare stuffing ahead for quick weeknight meals.
