Description

Tender chicken, juicy pineapple, and fluffy rice all stuffed into a sweet bell pepper for a complete and satisfying meal. This 20-minute recipe is perfect for busy weeknights.

Ingredients

– 1 lb boneless, skinless chicken breasts, diced

– 1 cup cooked white rice

– 1 (20 oz) can pineapple chunks, drained

– 1/4 cup teriyaki sauce

– 2 cloves garlic, minced

– 1 tsp grated ginger

– 1/4 tsp red pepper flakes (optional)

– 4 bell peppers, halved and seeds removed

– 1 cup shredded mozzarella cheese

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Instructions

1. – Preheat oven to 400°F.

2. – In a large skillet, cook the chicken over medium-high heat until no longer pink, about 5-7 minutes.

3. – Add the cooked rice, pineapple, teriyaki sauce, garlic, ginger, and red pepper flakes (if using). Stir to combine.

4. – Stuff the bell pepper halves with the chicken and rice mixture.

5. – Place the stuffed peppers in a baking dish and top with the shredded cheese.

6. – Bake for 15-20 minutes, or until the peppers are tender and the cheese is melted and bubbly.

7. – Serve hot and enjoy!

Notes

– Feel free to use a different type of rice, such as brown rice or quinoa, if desired.

– For a spicier version, add more red pepper flakes or a dash of hot sauce.

– Leftovers can be stored in the refrigerator for up to 3 days.

Prep Time: 10
Cook Time: 15
Category: Main Courses
Method: Baking
Cuisine: American