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The culinary world is a vibrant tapestry woven from diverse cultures and flavors, and one dish that exemplifies this fusion beautifully is Teriyaki Pineapple Chicken & Rice Stuffed Peppers. This delightful recipe marries the savory richness of teriyaki sauce with the tropical sweetness of fresh pineapple, all nestled within the wholesome embrace of colorful bell peppers. Not only is this dish visually stunning, but it also offers a unique blend of flavors and textures that will tantalize your taste buds.

Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Try this delicious Teriyaki Pineapple Chicken & Rice Stuffed Peppers recipe for a tasty and colorful meal! Packed with diced chicken, fresh pineapple, and jasmine rice, these vibrant bell peppers are full of flavor. The dish is easy to prepare, with a quick sautéing of the chicken and a simple baking process that makes it perfect for a weeknight dinner. Serve them garnished with green onions and sesame seeds for an added touch. Enjoy a healthy, satisfying, and fun meal!
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked jasmine or basmati rice

1 lb boneless, skinless chicken thighs, diced

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

1/2 cup teriyaki sauce

1/2 cup green onions, chopped (reserve some for garnish)

1/2 cup shredded carrots

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated (or 1/4 teaspoon ground ginger)

Salt and pepper, to taste

Sesame seeds, for garnish

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. You can keep the tops for later use in a salad or chop them for the filling.

    Cook the Chicken: In a large skillet, heat sesame oil over medium-high heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant. Add diced chicken and season with salt and pepper. Cook until the chicken is lightly browned and cooked through, about 5-7 minutes.

      Combine Ingredients: Remove the skillet from heat and stir in cooked rice, diced pineapple, shredded carrots, and teriyaki sauce. Mix well to combine all the ingredients.

        Stuff the Peppers: Spoon the chicken and rice mixture into the hollowed-out bell peppers, packing them gently but firmly. Place the stuffed peppers upright in a baking dish.

          Bake: Pour a little water into the bottom of the baking dish to help steam the peppers. Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes until the peppers are tender.

            Garnish and Serve: Remove from the oven and allow to cool slightly. Garnish with chopped green onions and sesame seeds before serving. These stuffed peppers are great on their own or paired with a simple side salad.

              Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes | Servings: 4