Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a skillet, heat olive oil and sauté minced garlic until fragrant.
- Add shredded chicken, teriyaki sauce, diced pineapple, ginger, and red pepper flakes. Cook until heated through.
- Stir in cooked rice and season with salt and pepper.
- Stuff each bell pepper with the chicken and rice mixture and drizzle olive oil on top.
- Bake covered for 25-30 minutes, uncover for the last 5 minutes. Add cheese if desired.
- Let cool slightly and garnish with extra pineapple or green onions.
Nutrition
Notes
Feel free to customize the filling with your favorite proteins or adjust the sauce to taste.
