Teriyaki Pineapple Chicken Peppers (Printable Version)

Sweet pineapple, teriyaki chicken, rice, and veggies baked in tender yellow bell peppers for a colorful, satisfying dish.

# Ingredients:

→ Vegetables

01 - 4 yellow bell peppers, tops sliced off and seeds removed
02 - 100 grams shredded carrots
03 - 3 green onions, thinly sliced

→ Protein

04 - 450 grams lean ground chicken

→ Grains and Fruits

05 - 250 grams cooked white rice, preferably day-old
06 - 150 grams diced pineapple, fresh or well-drained canned

→ Sauces and Seasonings

07 - 120 milliliters teriyaki sauce, choose a low-sugar variety
08 - Freshly ground black pepper, to taste

→ Garnish

09 - 2 teaspoons toasted sesame seeds

# Steps:

01 - Slice the tops off the yellow bell peppers and carefully remove seeds and white membranes to create hollow vessels for stuffing.
02 - Heat a large skillet over medium-high heat, add the ground chicken, and cook while breaking it apart with a wooden spoon for 6 to 7 minutes until fully browned with no pink remaining.
03 - Pour teriyaki sauce over the browned chicken and continue cooking for 2 minutes, stirring frequently until the sauce is slightly reduced and coats the meat evenly.
04 - In a large bowl, gently fold together cooked rice, diced pineapple, shredded carrots, and sliced green onions until well mixed but vegetables retain their texture.
05 - Add the teriyaki chicken mixture to the bowl with the rice and vegetables, stirring thoroughly to incorporate all components into a moist but non-runny filling.
06 - Firmly spoon the filling into each prepared bell pepper, packing to the top without crushing, and smooth the surface to ensure even cooking.
07 - Arrange the stuffed peppers upright in a baking dish, closely nestled, and bake in a preheated oven at 190°C for 25 to 30 minutes until peppers are tender and lightly golden on top.
08 - Remove from the oven and immediately sprinkle toasted sesame seeds over each pepper to enhance nutty aroma before serving.

# Notes:

01 - Using day-old rice prevents soggy filling and improves texture.
02 - Parboiling bell peppers for 5 minutes before stuffing softens them and reduces bake time.
03 - Ground turkey or firm tofu can substitute chicken; cauliflower rice offers a low-carb alternative.

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