Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Key
Yields: 4 servings
Prep time: 30 minutes
Cook time: 35 minutes
Ingredients:
* 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
* 1/2 cup teriyaki sauce
* 1/4 cup pineapple juice
* 1 tablespoon cornstarch
* 1 tablespoon vegetable oil
* 4 large bell peppers (any color)
* 1 cup cooked white rice
* 1 cup diced pineapple
* 1/4 cup chopped green onions
* Salt and pepper to taste
* Sesame seeds (optional)
Instructions:
1. Prepare the Chicken: In a bowl, combine the chicken, teriyaki sauce, pineapple juice, and cornstarch. Stir to coat the chicken thoroughly. Marinate for at least 30 minutes, or up to 2 hours, in the refrigerator.
2. Cook the Chicken: Heat the oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, or until cooked through and no longer pink.
3. Prepare the Peppers: Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
4. Cook the Rice: In a saucepan, bring the chicken broth to a boil. Add the rice and reduce heat to low. Cover and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
5. Assemble the Stuffed Peppers: In a large bowl, combine the cooked chicken, cooked rice, pineapple chunks, and green onions. Season with salt and pepper to taste.
6. Stuff the Peppers: Spoon the chicken and rice mixture into the prepared bell peppers.
7. Bake the Peppers: Place the stuffed peppers in a baking dish. Bake for 20-25 minutes, or until the peppers are tender and the filling is heated through.
8. Serve: Garnish with sesame seeds and chopped green onions before serving.
Enjoy!