Teriyaki Pineapple Chicken Stuffed Peppers
A delightful dish combining the sweet and savory notes of teriyaki and pineapple, all nestled in colorful bell peppers.
Ingrédients
Main Ingredients
- 4 large large bell peppers (any color) Cut the tops off and remove seeds.
- 1 lb ground chicken Can substitute with turkey or beef.
- 1 cup pineapple chunks Can use fresh or drained canned pineapple.
- 1/2 cup teriyaki sauce Ensure it's gluten-free if necessary.
- 2 green onions, chopped Adds freshness to the filling.
- 2 cloves garlic, minced Provides flavor depth.
- 1 tbsp fresh ginger, grated Enhances the flavor profile.
- 1 cup shredded cheese Such as mozzarella or cheddar; can omit for dairy-free.
- Salt and pepper to taste For seasoning the filling.
- Olive oil For drizzling.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
Cooking the Filling
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and grated ginger, sauté for about 1 minute until fragrant.
- Stir in the ground chicken, seasoning with salt and pepper; cook until browned, about 5-7 minutes.
- Add pineapple chunks and teriyaki sauce; cook for an additional 2-3 minutes.
- Fold in chopped green onions and remove from heat.
Assembly
- Carefully fill each bell pepper with the chicken and pineapple mixture.
- Top with shredded cheese.
Baking
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is bubbly.
Serving
- Allow the peppers to cool slightly before serving. Enjoy warm!
Notes
Customize fillings based on preferences. Consider using additional vegetables or substituting proteins. Perfect for meal prep!