Ingredients
Scale
- 4 large bell peppers (red, yellow, or orange)
- 1 lb boneless, skinless chicken breasts, diced
- 2 cups cooked jasmine rice
- 1 cup pineapple chunks (fresh or canned)
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 1 tsp grated fresh ginger
Instructions
- Preheat your oven to 375°F (190°C). Spray a baking dish with nonstick cooking spray.
- In a skillet over medium heat, sauté diced chicken in oil until golden brown (6-8 minutes).
- In a bowl, mix cooked rice, sautéed chicken, pineapple chunks, soy sauce, honey, and ginger until combined.
- Cut the tops off the bell peppers and remove seeds. Fill each pepper generously with the mixture.
- Place stuffed peppers in the baking dish and cover loosely with aluminum foil. Bake for about 30 minutes.
- Let cool slightly before serving; drizzle with extra sauce if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper (227g)
- Calories: 350
- Sugar: 9g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg