Ingredients
Equipment
Method
Preparation
- Preheat the oven to 375°F (190°C).
- Prepare the bell peppers by cutting off the tops and removing the seeds.
- Blanch the peppers in boiling water for 5-6 minutes for softer texture.
Cooking
- Sauté minced garlic in a skillet with olive oil for 1-2 minutes until fragrant.
- Combine shredded chicken, teriyaki sauce, pineapple, ground ginger, and red pepper flakes in the skillet and cook for 5-6 minutes.
- Mix in the cooked rice and adjust seasoning with salt and pepper.
Stuffing and Baking
- Stuff each bell pepper with the chicken and rice mixture.
- Drizzle tops with olive oil.
- Cover with aluminum foil and bake for 25-30 minutes.
- Remove foil during last 5 minutes for crisping the tops.
- Optionally sprinkle cheese on top and bake until melted.
Serving
- Cool the peppers briefly before serving.
- Garnish with additional pineapple or chopped green onions if desired.
Notes
Consider pairing with a refreshing side like a green salad or steamed veggies for a complete meal.
