Ingredients
Scale
- 4 large bell peppers (red, yellow, or orange for sweetness and colour)
- 2 cups cooked jasmine or basmati rice (leftover rice works beautifully here)
- 2 chicken breasts, diced into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 cup teriyaki sauce (homemade or store-bought)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil or sesame oil
- 1/2 cup shredded mozzarella or cheddar cheese (optional, for a melty topping)
- 2 tablespoons soy sauce (low sodium if preferred)
- 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
- Salt and freshly ground black pepper, to taste
- Fresh spring onions or chopped coriander, for garnish
Substitution suggestions: If you’re after a vegetarian twist, swap chicken for diced tofu or chickpeas. For a gluten-free version, ensure your teriyaki sauce and soy sauce are gluten-free. Brown rice or quinoa can be used instead of jasmine rice for a nuttier texture.
Instructions
- Preheat your oven to 375°F (190°C). While it’s warming, slice the tops off your bell peppers and carefully remove the seeds and membranes. Set the peppers aside on a baking tray lined with parchment paper.
- In a large skillet, heat the vegetable or sesame oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes, stirring frequently to prevent burning. This is a little trick my mum taught me — soft onions build the sweetest base for any filling.
- Add the minced garlic and grated ginger to the pan, cooking for another minute until fragrant. Be mindful not to let the garlic brown too much; it can turn bitter.
- Toss in the diced chicken pieces and cook until they’re no longer pink, about 6-8 minutes. Stir often so the chicken cooks evenly and starts to pick up those lovely caramelised edges.
- Pour in the teriyaki sauce and soy sauce, mixing well to coat every morsel. Allow the mixture to simmer gently for 2-3 minutes so the sauce thickens slightly — this step seals in all that sticky-sweet flavour that reminds me of the apple crumbles Mum used to make, where the caramel would bubble just so.
- Remove the skillet from heat and fold in the cooked rice and pineapple chunks. Season with salt and pepper to taste. The pineapple adds a juicy pop that brightens each bite, much like the surprise of finding a forgotten scone warm from the oven.
- Spoon the chicken and rice mixture into each pepper cavity, packing them generously but without overstuffing. If you’re using cheese, sprinkle it over the top of each filled pepper for that golden, melty finish.
- Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender and the cheese is bubbling and lightly browned. You’ll know they’re done when the peppers have softened just enough to cut with a fork but still hold their shape.
- Once out of the oven, let the peppers rest for 5 minutes before serving. Garnish with fresh spring onions or coriander to add a bit of freshness and colour — a little flourish that Mum always insisted made the meal ‘complete’.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International