Ingredients
Scale
- 4 large bell peppers (any color)
- 2 cups cooked chicken, shredded or diced
- 1 cup pineapple chunks (fresh or canned)
- ½ cup teriyaki sauce
- 1 small red onion, diced
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish
Instructions
- Start by washing the peppers thoroughly. Cut the tops off and remove the seeds and membranes. Lightly brush the outside with olive oil and set aside.
- In a large skillet, heat the olive oil over medium heat. Add diced red onion and minced garlic; sauté until fragrant, about 2 minutes.
- Add shredded chicken, pineapple chunks, teriyaki sauce, red pepper flakes (if using), salt, and pepper. Stir well and cook until heated through and slightly caramelized, about 5 minutes.
- Divide the chicken and pineapple mixture evenly among the prepared bell peppers. Pack the filling tightly.
- Preheat your oven to 375°F (190°C). Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, until the peppers are tender.
- Remove from the oven and garnish with chopped cilantro or sliced green onions. Serve hot, optionally with steamed rice or a fresh salad.
Notes
- Use fresh pineapple for a brighter flavor, but canned works well.
- Drizzle a little honey or add chopped mango for extra tropical sweetness.
- Char the peppers lightly before stuffing or finish under the broiler for a smoky flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Tropical
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320 Kcal
- Sugar: 12g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg