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Gluten-Free Teriyaki Pineapple Chicken and Rice Stuffed Peppers For Spring Dinner

Gluten-Free Teriyaki Pineapple Chicken and Rice Stuffed Peppers For Spring Dinner
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A delicious and healthy meal featuring bell peppers stuffed with teriyaki chicken, pineapple, and rice, perfect for a spring dinner.

Ingredients

Scale
  • 4 large bell peppers
  • 1 cup cooked rice
  • 1 pound chicken breast, diced
  • 1 cup pineapple chunks
  • 1/2 cup gluten-free teriyaki sauce
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds.
  3. In a skillet, heat olive oil over medium heat and add the diced chicken. Cook until browned.
  4. Add the pineapple chunks and gluten-free teriyaki sauce to the skillet, stirring to combine.
  5. Mix in the cooked rice and season with salt and pepper.
  6. Stuff the bell peppers with the chicken and rice mixture.
  7. Place the stuffed peppers in a baking dish and cover with foil.
  8. Bake for 25-30 minutes, until the peppers are tender.
  9. Remove from the oven and let cool slightly before serving.

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Notes

  • Feel free to add vegetables like carrots or peas to the filling.
  • For a spicier kick, add some red pepper flakes.
  • These can be made ahead of time and reheated.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-teriyaki-pineapple-chicken-stuffed-peppers/