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To create the ultimate Teriyaki Pineapple Chicken & Rice Stuffed Peppers, understanding the role of each ingredient is crucial. Here’s a closer look at the main components that make up this delightful dish:

Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Elevate your dinner game with these delicious Teriyaki Pineapple Chicken & Rice Stuffed Peppers! Bursting with flavors, these vibrant bell peppers are packed with a savory mixture of seasoned chicken, aromatic jasmine rice, fresh pineapple, and zesty teriyaki sauce. Baked to perfection and garnished with green onions and sesame seeds, they make for a colorful, healthy meal the whole family will love! Perfect for weeknight dinners or meal prep!
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Ingredients
  

4 large bell peppers (red, yellow, or green)

1 lb (450g) boneless, skinless chicken thighs or breasts, diced

1 cup jasmine rice, rinsed

1 cup pineapple chunks (fresh or canned)

1 cup teriyaki sauce (store-bought or homemade)

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup green onions, chopped (for garnish)

Salt and pepper to taste

Sesame seeds (for garnish)

Instructions
 

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

    Prepare Rice: In a medium saucepan, cook the jasmine rice according to package instructions. Set aside when done.

      Cook Chicken: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Add the minced garlic and diced chicken to the pan, seasoning with salt and pepper. Cook until the chicken is browned and fully cooked, about 5-7 minutes.

        Add Teriyaki Sauce and Pineapple: Stir in the teriyaki sauce and pineapple chunks. Cook for another 3-5 minutes to heat through, allowing the flavors to meld. Remove from heat.

          Combine Ingredients: In a large bowl, mix the cooked rice with the chicken and teriyaki pineapple mixture, ensuring everything is evenly combined.

            Prepare Peppers: While you're mixing the filling, slice the tops off the peppers and remove the seeds. Lightly brush the outside of the peppers with a little olive oil, and place them upright in a baking dish.

              Stuff Peppers: Carefully spoon the chicken, rice, and pineapple mixture into each bell pepper, packing it in lightly.

                Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and slightly caramelized.

                  Garnish and Serve: Once done, take the stuffed peppers out of the oven. Let them cool slightly, then garnish with chopped green onions and sesame seeds before serving.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4