Description
Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Ingredients:
4 large yellow bell peppers
1 lb ground chicken
2 cups cooked rice
1/2 cup diced pineapple
1/4 cup shredded carrots
1/2 cup teriyaki sauce
1/4 cup green onions
1 tablespoon sesame seeds
1/4 teaspoon black pepper
Instructions:
Preheat the oven to 375°F (190°C).
Slice the tops off the bell peppers and clean out the seeds.
Brown the chicken in a skillet and stir in teriyaki sauce and pineapple.
Mix in cooked rice, carrots, and green onions.
Stuff each pepper with the filling and place in a baking dish.
Bake for 25-30 minutes, sprinkle with sesame seeds, and serve hot.
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