Ingredients:

  • 3 large bell peppers (any color), halved lengthwise and seeds removed
  • 1 tablespoon (15 ml) olive oil
  • Salt and freshly ground black pepper to taste
  • 2 cups (475 ml) cooked chicken, shredded or diced
  • 1 ½ cups (355 ml) cooked rice (white, brown, or jasmine)
  • 1 cup (240 ml) pineapple tidbits, drained
  • ½ cup (60 g) shredded carrots
  • ½ cup (30 g) chopped green onions
  • 1 cup (115 g) shredded mozzarella or Monterey Jack cheese (optional for topping)
  • ⅓ cup (80 ml) low-sodium soy sauce
  • 2 tablespoons (30 ml) honey or brown sugar, packed
  • 2 tablespoons (30 ml) rice vinegar or apple cider vinegar
  • 1 tablespoon (15 ml) sesame oil
  • 1 tablespoon (8 g) cornstarch
  • ½ cup (120 ml) water
  • 1 garlic clove, minced
  • 1 teaspoon (2 g) grated fresh ginger

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly oil a baking dish.
  2. Halve peppers lengthwise and remove seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side up in the baking dish. Pre-bake for 10 minutes.
  3. Whisk together soy sauce, honey, vinegar, sesame oil, cornstarch, water, garlic, and ginger in a saucepan. Simmer over medium heat, stirring constantly, until thickened (about 3-5 minutes). Remove from heat.
  4. Combine chicken, rice, pineapple, carrots, green onions, and 2/3 of the teriyaki sauce in a large bowl. Mix well.
  5. Spoon filling into each pepper half, packing firmly. Top with shredded cheese (if using).
  6. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes, or until peppers are tender and cheese is bubbly and golden.
  7. Drizzle remaining teriyaki sauce over the stuffed peppers before serving. Garnish with extra green onions or sesame seeds (optional).