Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off your bell peppers and remove the seeds.
- Sauté minced garlic in olive oil for 1-2 minutes until fragrant.
- Stir in shredded chicken, teriyaki sauce, and pineapple; cook for 5-6 minutes.
- Fold in cooked rice and season with salt and pepper.
- Fill each bell pepper with the mixture and drizzle with olive oil.
- Cover with foil and bake for 25-30 minutes.
- Remove foil and optionally sprinkle cheese; bake for an additional 5 minutes.
- Allow to cool briefly before serving.
Nutrition
Notes
These stuffed peppers are perfect for meal prep and can be customized to fit various dietary preferences.
