Teriyaki Pineapple Chicken & Rice Stuffed Peppers

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Instructions:

  1. Marinate the Chicken:

    • 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.

    • 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).

    • 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.

  5. Serve:

    • Garnish with sesame seeds and extra green onions.

Enjoy your sweet & savory stuffed peppers!

Key Improvements:

  • Streamlined Steps: Combined related tasks (e.g., marinating and cooking chicken in one section).

  • Clearer Formatting: Bold headers and bullet points for easy scanning.

  • Added Tips: Mentioned reserving marinade for extra flavor.

  • Simplified Language: Removed redundant words (e.g., “thoroughly”).

Let me know if you’d like any further tweaks!

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