Ingredients
Scale
- 4 large bell peppers (any color)
- 2 cups cooked chicken, shredded
- 1/2 cup teriyaki sauce
- 1 cup pineapple chunks (fresh or canned)
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon sesame oil (optional)
- 1/4 cup shredded mozzarella or cheddar cheese
- Fresh cilantro or green onions for garnish
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Carefully cut the tops off the bell peppers and remove seeds and membranes. Lightly brush the outside with olive oil, then place them in a baking dish. Bake for 10 minutes to soften slightly.
- While peppers are pre-baking, heat a skillet over medium heat. Add olive oil and sauté diced red onion and minced garlic until fragrant. Stir in the shredded chicken, pineapple chunks, teriyaki sauce, sesame oil (if using), salt, and pepper. Cook for 5-7 minutes until heated through and well-coated with the sauce.
- Remove the partially baked peppers from the oven. Carefully spoon the chicken and pineapple mixture into each pepper, filling generously. Top with shredded cheese evenly across all peppers.
- Return the stuffed peppers to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly, and the peppers are tender.
- Remove from oven and garnish with chopped cilantro or sliced green onions. Serve immediately with rice or a fresh salad for a complete tropical meal.
Notes
- For a crispier top, finish the stuffed peppers in an air fryer at 375°F for 3-5 minutes.
- You can substitute chopped mango, peaches, or chopped bell peppers for pineapple for different flavor options.
- Leftovers can be stored in airtight containers for up to 3 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Tropical, Asian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg