Ingredients
Scale
- 4 large bell peppers (any color)
- 2 cups cooked chicken, shredded (preferably grilled or roasted)
- 1 cup pineapple chunks (fresh or canned, drained)
- ½ cup green onions, sliced
- ½ cup shredded mozzarella or cheddar cheese
- ¼ cup soy sauce or tamari for a gluten-free option
- 2 tablespoons honey or brown sugar
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine shredded chicken, pineapple chunks, half of the sliced green onions, soy sauce, honey, garlic, and ginger. Mix well to create a tropical filling. Set aside.
- Wash and cut off the tops of the bell peppers. Remove seeds and membranes. Lightly brush the peppers with olive oil and season with salt and pepper.
- Stuff each bell pepper with the pineapple chicken mixture generously. Sprinkle shredded cheese on top. Place the stuffed peppers in a baking dish.
- Preheat oven to 375°F (190°C). Bake the peppers uncovered for 25-30 minutes until tender and cheese is bubbly. For extra crispiness, broil for 2-3 minutes.
Notes
- Feel free to substitute grilled shrimp or cubes of tofu for chicken for different dietary preferences.
- Use gluten-free tamari instead of soy sauce for a gluten-free dish.
- Make ahead: assemble the peppers and store refrigerated for up to 1 day before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tropical
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320 kcal Kcal
- Sugar: 15 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg