Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, standing upright, and set them aside.

Cook the Chicken: In a large skillet, heat the sesame oil over medium heat. Add the diced chicken breast or thighs and cook until browned and cooked through (about 7-8 minutes). Add the minced garlic and grated ginger to the pan and sauté for another 1-2 minutes until fragrant.

Make the Teriyaki Sauce: In a small saucepan, combine the soy sauce, honey (or maple syrup), rice vinegar, and cornstarch (if using). Bring to a simmer over medium heat, stirring constantly until the sauce thickens slightly. If you prefer a thinner sauce, you can skip the cornstarch.

Combine the Filling: Once the chicken is cooked, stir in the cooked rice, pineapple chunks, and the teriyaki sauce. Cook for another 2-3 minutes to allow the flavors to meld together.

Stuff the Peppers: Spoon the chicken and rice mixture into the prepared bell peppers, packing them in tightly. You can also drizzle a little more teriyaki sauce on top for extra flavor.

Bake the Stuffed Peppers: Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the peppers are tender.

Garnish and Serve: Once the peppers are done, remove them from the oven. Garnish with chopped green onions and sesame seeds, if desired. Serve hot and enjoy!

Serving and Storage Tips: