Description
A delicious fusion of sweet pineapple, smoky ham, and savory teriyaki chicken, these stuffed bell peppers are a flavorful, easy-to-make meal perfect for any occasion.
Ingredients
Scale
- 4–6 large bell peppers
- 2 tablespoons olive oil
- ¾ cup red onion, diced
- 1½ cups ham steak, cubed
- 2 cloves garlic, minced
- 2 cups cooked white rice
- ½ cup teriyaki sauce
- 1 cup pineapple, chopped (canned or fresh, drained if needed)
- ½ cup green onions, sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 cup mozzarella cheese, grated
Instructions
- Preheat the oven to 350°F (175°C) and set aside a 9×13-inch baking dish.
- Cut off the tops of the bell peppers, remove seeds, and arrange them upright in the dish.
- In a large skillet, heat olive oil over medium-high heat. Add red onion and sauté for 3 minutes until soft.
- Stir in ham and cook for 2 minutes until browned. Add garlic and cook for 1 minute more.
- Add cooked rice and teriyaki sauce, stirring to combine. Season with salt and pepper.
- Remove from heat and stir in pineapple and green onions.
- Spoon the mixture into each bell pepper and top with mozzarella cheese.
- Pour ½ cup water into the bottom of the baking dish, cover with foil, and bake for 30 minutes.
- Remove the foil and bake for another 5 minutes until the cheese is golden brown.
- Let the stuffed peppers rest for 5 minutes, then serve and enjoy!
Notes
- Use red, yellow, or orange bell peppers for a sweeter taste.
- For a vegetarian version, replace ham with tofu or tempeh.
- Swap white rice for cauliflower rice for a low-carb option.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Fusion
Nutrition
- Calories: 420
- Sugar: 9g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 45mg