Teriyaki Chicken Peppers
Prep Time 20 minutes Cook Time 35 minutes Total Time 55 minutes Description
Sweet pineapple and savory teriyaki chicken come together inside tender bell peppers to create these irresistible Teriyaki Chicken Peppers—a wholesome, flavor-packed meal that’s perfect for busy weeknights or meal prep.
Ingredients
- bell peppers, halved lengthwise and seeded
- boneless, skinless chicken breasts, cut into bite-sized pieces
- olive oil
- cooked brown rice
- fresh pineapple chunks
- red onion, diced
- bell pepper, diced
- chopped cilantro
- low-sodium soy sauce
- honey
- rice vinegar
- cornstarch
- sesame oil
- ground ginger
- garlic, minced
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Instructions
- Preheat oven to 375°F (190°C).
- Place bell pepper halves cut-side up in a baking dish.
- In a small saucepan, whisk together soy sauce, honey, rice vinegar, cornstarch, sesame oil, ginger, and garlic. Heat over medium heat, stirring constantly, until the sauce thickens. Remove from heat.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through.
- Add pineapple, red onion, and diced bell pepper to the skillet with the cooked chicken. Cook for 2-3 minutes until slightly softened. Stir in the cooked rice and 1/2 cup of the teriyaki sauce. Mix well.
- Spoon the chicken and rice mixture into each bell pepper half.
- Pour the remaining teriyaki sauce over the stuffed peppers. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the peppers are tender.
- Sprinkle with chopped cilantro before serving.