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Are you ready to elevate your weeknight dinners with a dish that combines vibrant colors, a delightful medley of flavors, and a health-conscious twist? Look no further than Teriyaki Pineapple Chicken & Rice Stuffed Peppers. This inspired dish takes the classic stuffed pepper concept and infuses it with the tropical sweetness of pineapple and the savory umami of teriyaki sauce, creating a culinary experience that is both satisfying and nutritious.

Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Transform your weeknight dinners with these vibrant Teriyaki Pineapple Chicken & Rice Stuffed Peppers! This delicious dish blends the sweet tropical flavor of pineapple with savory chicken and rice, all housed in colorful bell peppers. It's not just mouthwatering but also packed with nutrients. Perfect for family meals or special occasions, it’s sure to impress! Try this fun and healthy twist on classic stuffed peppers today! #StuffedPeppers #HealthyRecipes #MealPrep #TeriyakiChicken #EasyDinnerRecipes #PineappleDelight #CulinaryJourney
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked white or brown rice

1 lb boneless, skinless chicken thighs, diced

1 cup fresh pineapple, diced (or canned, drained)

1/4 cup soy sauce (low sodium recommended)

1/4 cup teriyaki sauce

2 tablespoons honey

2 teaspoons sesame oil

1/2 teaspoon garlic powder

1/2 teaspoon ground ginger

1/4 teaspoon black pepper

1/4 cup green onions, sliced (for garnish)

1 tablespoon sesame seeds (optional, for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly coat the outside of the peppers with a little oil to help them roast beautifully.

      Cook the Chicken: In a large skillet over medium heat, add the sesame oil. Once hot, add the diced chicken thighs, and season with garlic powder, ground ginger, and black pepper. Cook until the chicken is browned and cooked through, about 7-10 minutes.

        Add Pineapple and Sauces: Stir in the diced pineapple, soy sauce, teriyaki sauce, and honey. Cook for an additional 3-5 minutes until the mixture is bubbly and well combined. Remove from heat.

          Combine with Rice: In a large bowl, mix the cooked rice with the chicken and pineapple mixture. Ensure everything is evenly coated in the sauce.

            Stuff the Peppers: Spoon the chicken and rice mixture into each bell pepper, packing it tightly. Place the stuffed peppers upright in a baking dish.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.

                Garnish and Serve: Remove from the oven and let cool for a few minutes. Before serving, sprinkle with sliced green onions and sesame seeds if desired.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4