Scale

4 large bell peppers (red, yellow, or orange)

1 lb boneless skinless chicken breast or thighs, diced

2 cups cooked rice (white or brown)

1 cup pineapple chunks (fresh or canned, drained)

1/2 cup teriyaki sauce

1 tbsp soy sauce

1 small onion, finely chopped

3 cloves garlic, minced

1 tsp fresh grated ginger

1 tbsp olive oil

1 tsp sesame oil

2 green onions, sliced

1 tbsp sesame seeds

Salt and black pepper to taste

Optional: shredded mozzarella or Monterey Jack cheese

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1. Preheat the oven to 375°F (190°C).

2. Slice the bell peppers in half lengthwise and remove seeds and membranes.

3. Place pepper halves cut-side up in a lightly greased baking dish.

4. Heat olive oil in a large skillet over medium-high heat.

5. Add diced chicken and cook until no longer pink, about 5–7 minutes.

6. Remove the chicken from the skillet and set aside.

7. In the same skillet sauté chopped onion for 3–4 minutes until softened.

8. Add garlic and grated ginger and cook for 1 minute until fragrant.

9. Stir in pineapple chunks and cook for 2–3 minutes until slightly caramelized.

10. Return the cooked chicken to the skillet.

11. Add cooked rice, teriyaki sauce, soy sauce, and sesame oil.

12. Mix everything thoroughly and cook for 2–3 minutes until heated through.

13. Taste and adjust seasoning with salt and pepper if needed.

14. Spoon the filling evenly into each bell pepper half.

15. Cover the baking dish loosely with foil.

16. Bake for 20–25 minutes.

17. Remove the foil and bake another 10–15 minutes until peppers are tender.

18. If using cheese, sprinkle it on top during the last 5 minutes of baking.

19. Remove from oven and garnish with sliced green onions and sesame seeds.

20. Serve warm and enjoy.

Day-old rice works best because it absorbs the sauce without becoming mushy.

Use canned pineapple if fresh is unavailable, but drain it well.

For extra vegetables add diced carrots, corn, or zucchini to the filling.

For a spicy twist add red pepper flakes or a drizzle of sriracha.

Leftovers can be stored in the refrigerator for up to 4 days.