Ingredients
Scale
- 4 large bell peppers (red, yellow, or orange)
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 cup fresh pineapple chunks (or canned, drained)
- 1/4 cup soy sauce or tamari for gluten-free options
- 2 tablespoons honey or brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon olive oil
- 1 teaspoon cornstarch mixed with 2 teaspoons water (optional for thickening)
- Salt and pepper to taste
- Chopped green onions and sesame seeds for garnish
Instructions
- Carefully cut the tops off the bell peppers and remove seeds and membranes. Lightly brush the outside of the peppers with olive oil and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant. Stir in soy sauce, honey, pineapple chunks, salt, and pepper. Simmer for 5 minutes to meld flavors.
- If desired, add the cornstarch mixture and cook until the sauce thickens, about 2 minutes. Remove from heat.
- Using a spoon, fill each bell pepper with the chicken and pineapple mixture, packing tightly.
- Place stuffed peppers in a baking dish and bake at 375°F (190°C) for 25-30 minutes, until peppers are tender and slightly blistered.
Notes
- For a thicker sauce, add the cornstarch mixture during cooking.
- You can prepare the stuffed peppers in advance and refrigerate before baking.
- Garnish with chopped green onions and sesame seeds for extra flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Tropical, Asian-inspired
- Diet: Gluten-Free (use tamari), Dairy-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 Kcal
- Sugar: 15g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg