Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Ingredients

For the Stuffed Peppers:

• 4 large bell peppers, halved lengthwise and deseeded

• 1 lb ground chicken

• 1 cup cooked white rice

• 1 cup diced pineapple (fresh or canned, drained)

• ½ cup chopped green onions

• ½ red bell pepper, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon fresh ginger, minced

• ½ cup shredded mozzarella cheese

• 2 tablespoons sesame seeds for garnish (optional)

For the Teriyaki Sauce:

• ¼ cup soy sauce

• 2 tablespoons honey

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1 teaspoon cornstarch

• 2 tablespoons water

• 1 tablespoon sriracha (optional)

Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a baking dish

2. Prepare bell peppers by cutting them in half lengthwise, removing seeds and membranes, then arrange cut-side up in the prepared baking dish

3. Heat a large skillet over medium heat and cook ground chicken until fully browned and cooked through, about 6-8 minutes

4. Add minced garlic and ginger to the chicken and sauté for 1 minute until fragrant

5. Stir in cooked rice, diced pineapple, chopped green onions, and diced red bell pepper

6. In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil

7. In another small bowl, mix cornstarch with water to create a slurry, then add to the teriyaki sauce mixture

8. Pour the teriyaki sauce over the chicken and rice mixture in the skillet

9. Add sriracha if using and cook for 2-3 minutes until sauce thickens

10. Remove from heat and stir in shredded mozzarella cheese

11. Evenly distribute the filling among the prepared pepper halves

12. Cover with foil and bake for 25-30 minutes, removing foil for the last 5 minutes

13. Remove from oven when peppers are tender and filling is heated through

14. Garnish with sesame seeds and additional green onions if desired

Serve hot as a complete meal. This recipe serves 4 people and combines sweet pineapple with savory teriyaki flavors in tender bell pepper cups.