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Teriyaki Pineapple Chicken Stuffed Peppers

A tropical delight combining juicy chicken, tangy teriyaki sauce, and sweet pineapple, all nestled in crunchy bell peppers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large large bell peppers (any color) Tops sliced off and seeds removed
  • 1 lb boneless, skinless chicken breast (diced)
  • 1 cup pineapple (fresh or canned, diced)
  • 1/2 cup teriyaki sauce
  • 1/4 cup green onion (sliced) For garnish
  • 1/2 cup shredded mozzarella cheese (optional) Can substitute with cheddar or pepper jack
  • 1 tbsp sesame seeds For garnish
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Slice the tops of the bell peppers off and remove the seeds. Set aside.
  2. In a large skillet over medium heat, add a splash of oil and the diced chicken. Season with salt and pepper. Cook for 5-7 minutes until the chicken is cooked through.
  3. Stir in the diced pineapple and teriyaki sauce, mixing well to coat the chicken. Cook for an additional 2-3 minutes until everything is heated through.
  4. Spoon the chicken and pineapple mixture generously into each bell pepper. If you love cheese, top them with shredded mozzarella before baking.
  5. Place the stuffed peppers in a baking dish and cover with foil. Bake for 15-20 minutes until the peppers are tender.
  6. Remove from the oven, sprinkle with sliced green onions and sesame seeds, and serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the oven at 350°F (175°C) for about 10 minutes. You can also freeze the unbaked stuffed peppers for up to 2 months.