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In the world of culinary creations, few dishes can capture vibrant flavors and colorful presentations quite like Teriyaki Pineapple Chicken Stuffed Peppers. This delightful recipe combines the savory notes of ground chicken and the sweetness of fresh pineapple, all encased in tender bell pepper shells. It’s a harmonious blend of sweet and savory that tantalizes the taste buds and brings a burst of color to your dinner table.

Teriyaki Pineapple Chicken Stuffed Peppers

Discover the vibrant flavors of Teriyaki Pineapple Chicken Stuffed Peppers! This delicious recipe combines savory ground chicken, sweet pineapple, and colorful bell peppers for a dish that's as nutritious as it is beautiful. Perfect for family dinners or gatherings, these stuffed peppers are easy to make and sure to impress. Explore a world of flavor and let your creativity shine in the kitchen! #StuffedPeppers #Teriyaki #HealthyEating #ChickenRecipe #Pineapple #Foodie #DinnerInspiration
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Ingredients
  

4 large bell peppers (any color)

1 pound ground chicken

1 cup fresh pineapple chunks (or canned, drained)

1/2 cup teriyaki sauce (store-bought or homemade)

1 cup cooked rice (white or brown)

1/2 cup diced green onions

1/2 cup shredded mozzarella cheese

1 tablespoon sesame oil

1 teaspoon garlic powder

1/2 teaspoon ginger powder

Salt and pepper to taste

Sesame seeds (for garnish)

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes, creating a hollow shell. Set aside.

    Cook the Chicken: In a large skillet, heat the sesame oil over medium heat. Add the ground chicken, and season it with garlic powder, ginger powder, salt, and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through (about 5-7 minutes).

      Mix the Filling: Add the pineapple chunks, teriyaki sauce, and cooked rice to the skillet with the chicken. Stir well to combine, and cook for an additional 2-3 minutes to warm everything through.

        Stuff the Peppers: Remove the skillet from heat and stir in the diced green onions. Carefully spoon the chicken and pineapple mixture into each bell pepper until they are generously filled.

          Bake: Place the stuffed peppers standing upright in a baking dish. If desired, top each stuffed pepper with shredded mozzarella cheese. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.

            Serve: Remove the stuffed peppers from the oven and let them cool slightly. Sprinkle with sesame seeds for garnish before serving.

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4