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Teriyaki Pineapple Chicken & Rice Stuffed Peppers is a vibrant dish that tantalizes the taste buds with its unique fusion of flavors. This delightful recipe brings together the savory richness of teriyaki chicken, the natural sweetness of fresh pineapple, and the wholesome goodness of colorful bell peppers, creating a meal that is not only delicious but also visually appealing. This dish is perfect for family dinners, gatherings, or meal prep, catering to those who seek a healthy yet satisfying culinary experience.

Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Spice up your dinner with Teriyaki Pineapple Chicken & Rice Stuffed Peppers! This colorful and nutritious dish blends savory teriyaki chicken, sweet pineapple, and vibrant bell peppers. Easy to make and perfect for family dinners or meal prep, this hearty recipe is a delightful fusion of flavors. Each pepper is loaded with protein, fiber, and essential vitamins for a well-rounded meal. Try it today! #StuffedPeppers #TeriyakiChicken #HealthyEating #MealPrep #TastyRecipes
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Ingredients
  

4 large bell peppers (any color)

1 lb (450g) boneless, skinless chicken thighs, diced

1 cup cooked jasmine rice

1 cup fresh pineapple, diced

1/2 cup teriyaki sauce

1 tablespoon vegetable oil

1/2 cup green onions, sliced

2 cloves garlic, minced

1 teaspoon ginger, grated

1/2 teaspoon black pepper

Sesame seeds for garnish (optional)

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.

    Cook the Chicken: In a large skillet, heat the vegetable oil over medium heat. Add the diced chicken thighs and cook until they are golden brown, about 5-7 minutes.

      Add Flavor: Stir in the minced garlic and grated ginger, and cook for an additional minute until fragrant. Pour in the teriyaki sauce and mix well to coat the chicken evenly.

        Combine Ingredients: In a large bowl, mix the cooked jasmine rice, diced pineapple, and half of the sliced green onions into the chicken mixture. Add black pepper and combine thoroughly.

          Stuff the Peppers: Spoon the teriyaki chicken and rice mixture into each bell pepper, packing it down gently to fill them completely.

            Bake: Place the stuffed peppers in the preheated oven and bake for 25-30 minutes, or until the peppers are tender.

              Garnish and Serve: Remove the stuffed peppers from the oven and sprinkle the remaining green onions and sesame seeds on top. Let them cool for a few minutes, then serve warm.

                Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4