Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Ingredients:

4 large bell peppers, halved and deseeded

1 lb ground chicken

1 cup cooked rice

1 cup diced pineapple

½ cup teriyaki sauce

2 garlic cloves, minced

1 teaspoon grated ginger

½ teaspoon salt

¼ teaspoon black pepper

½ cup shredded mozzarella cheese

For garnish:

Chopped green onions

Sesame seeds

Preheat oven to 375°F and grease a baking dish.

In a skillet over medium heat, cook ground chicken until browned. Add garlic, ginger, salt, and black pepper, stirring for 2 minutes.

Stir in teriyaki sauce, diced pineapple, and cooked rice. Simmer for 3 minutes, until well combined.

Stuff each bell pepper half with the chicken mixture and place in the baking dish.

Sprinkle shredded mozzarella cheese on top.

Cover with foil and bake for 25 minutes. Remove foil and bake for another 5 minutes, until cheese is bubbly.

Garnish with chopped green onions and sesame seeds before serving.

Enjoy these sweet, savory, and protein-packed stuffed peppers!