Teriyaki Pineapple Chicken & Rice Stuffed Peppers (Page 2 ) | July 3, 2025
Annonce:

Instructions:

  1. Marinate the Chicken:

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    • In a bowl, whisk together teriyaki sauce, pineapple juice, and cornstarch.

    • Add chicken cubes and toss to coat. Cover and refrigerate for 30 minutes–2 hours.

  2. Cook the Chicken:

    • Heat oil in a skillet over medium-high heat.

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    • Add marinated chicken (reserve excess marinade) and cook for 5–7 minutes until no longer pink.

    • Pour in remaining marinade and simmer for 1–2 minutes until slightly thickened. Remove from heat.

  3. Prep the Peppers & Rice:

    • Preheat oven to 375°F (190°C).

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    • Cut tops off bell peppers; remove seeds and membranes.

    • In a large bowl, mix cooked rice, cooked chicken, pineapple, green onions, salt, and pepper.

  4. Stuff & Bake:

    • Spoon filling evenly into peppers. Place in a baking dish.

    • Bake for 20–25 minutes until peppers are tender.

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  5. Serve:

    • Garnish with sesame seeds and extra green onions.

Enjoy your sweet & savory stuffed peppers!

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