Hawaiian Chicken Stuffed Bell Peppers
Hawaiian chicken stuffed bell peppers are a simple dinner recipe that takes bell peppers and stuffed them with juicy chicken, pineapple chunks and rice tossed in a sweet Hawaiian-style sauce.
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Servings: 5 serving
Calories: 489kcal
Ingredients
- 5 bell peppers
- 1 pound shredded chicken
- 1-2 cup pineapple chunks
Rice
- 1 cup white rice
- 3/4 cup coconut milk
- 3/4 cup water
- salt to taste
Sauce
- 1/2 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup ketchup
- 1/4 cup brown sugar light
- 5 clove garlic minced
- 2 teaspoon cornstarch
Instructions
- Preheat the oven to 425℉.
- Slice the bell peppers in half then place them cut-side face down on a lined sheet pan. Bake them for 15 minutes in the oven to release some of the water. When finished, salt the insides slightly and place them to the side to cool.
- Bring the water and coconut milk to a boil, add the rice, stir then immediately lower the heat to low and cover the pot. Allow the rice to cook for 20 minutes.
- While the rice is cooking make the sauce. Mix all the ingredients together in a pan and turn on the heat to medium. Continue to stir until the sauce has thickened. Once thickened, remove from the heat.
- Now, mix together the shredded chicken, rice, sauce and pineapple chunks. Spoon that mixture into the insides of the bell peppers. Lay them back on the sheet pan and spray the stuffed bell peppers with cooking oil. Place the pan in the oven and bake for 15 minutes to allow all the flavors to come together.
- Remove from the oven and allow to cool before serving.
Nutrition
Calories: 489kcal | Carbohydrates: 62g | Protein: 30g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 68mg | Sodium: 1490mg | Potassium: 752mg | Fiber: 4g | Sugar: 24g | Vitamin A: 3845IU | Vitamin C: 172mg | Calcium: 65mg | Iron: 4mg
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