Description
Savory and sweet, these peppers are filled with juicy chicken thighs, tropical pineapple, and aromatic rice. Roasting enhances the peppers’ natural sweetness while the teriyaki glaze infuses every grain with umami.
Ingredients
4 large bell peppers
450 grams boneless skinless chicken thighs, diced into 1-cm cubes
2 cups white rice, physically cooked and cooled
1 cup fresh pineapple, small dice
1 cup teriyaki sauce (alcohol-free)
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons green onions, finely chopped
Instructions
Roast bell peppers cut-side-down on a parchment-lined baking sheet at 200°C (375°F) for 20-25 minutes until blistered and softened
In a large pan, sauté chicken with olive oil over medium-high heat until browned
Add cold rice, diced pineapple, minced garlic, and teriyaki sauce. Cook 8-10 minutes, stirring constantly, until rice is warmed through and sauce thickens
Carefully stuff each roasted pepper with mixture, top with additional teriyaki and green onions
Return peppers to oven and bake 10-15 minutes until chicken is fully cooked
Notes
Pre-halved peppers save time and ensure even caramelization
For meal prep, roast peppers then store assembled stuffed peppers in containers until baking
Swap chicken with ground turkey for dietary preference
Tightly pack rice mixture to prevent collapse during baking
- Prep Time: 15
- Cook Time: 35
- Category: Chicken Recipes
- Method: Roasting Baking
- Cuisine: Asian-Fusion