Ingredients
Scale
- 4 large bell peppers (any color)
- 2 cups cooked chicken breast, shredded or diced
- 1 cup pineapple chunks (fresh or canned)
- ¼ cup soy sauce or teriyaki sauce
- 2 tablespoons honey or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 teaspoons cornstarch (optional, for thickening)
- ¼ teaspoon red pepper flakes (optional for a spicy kick)
- ½ cup shredded mozzarella or cheese of choice
- Fresh cilantro or green onions for garnish
Instructions
- Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with a bit of oil, then bake in a preheated oven at 375°F (190°C) for 10 minutes to soften slightly.
- In a mixing bowl, combine cooked chicken, pineapple chunks, soy or teriyaki sauce, honey, minced garlic, grated ginger, and red pepper flakes. Stir well to coat everything evenly. If desired, mix the cornstarch with a little water and stir into the mixture to thicken.
- Spoon the filling into each pepper, pressing gently. Top each with shredded cheese.
- Place the stuffed peppers in a baking dish and bake at 375°F (190°C) for 20-25 minutes until peppers are tender and cheese is bubbly and golden.
- Remove from oven and garnish with chopped cilantro or green onions. Serve hot with sides like rice or greens.
Notes
- Ensure not to overfill the peppers to prevent spillage during baking.
- You can substitute the chicken with tofu or shrimp for variety.
- For extra flavor, add a splash of lime juice or a sprinkle of sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Stuffing
- Cuisine: Tropical, Asian-Inspired
- Diet: Gluten-Free (if using gluten-free soy sauce)
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320 Kcal
- Sugar: 12g
- Sodium: 860mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg