Ingredients
Equipment
Method
Preparation Steps
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- Sauté minced garlic in olive oil for 1-2 minutes.
- Add shredded chicken, teriyaki sauce, pineapple, ground 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.
- Place stuffed peppers in a baking dish and drizzle with olive oil; cover with foil.
- Bake for 25-30 minutes.
- Remove foil in the last 5 minutes for a crispy topping.
- Optional: Sprinkle cheese on top for the last 5 minutes.
- Let cool for a few minutes before serving.
Nutrition
Notes
Enjoy customizing your stuffed peppers with different proteins or vegetables based on your preference.
