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Mediterranean Teriyaki Chicken Stuffed Peppers
Ingredients
- teriyaki chicken breast (cooked, skinless, diced)400 g
- bell peppers (red/yellow, large)4 pieces (150g each)
- cooked brown rice100 g
- diced tomatoes60 g
- feta cheese60 g
- red onion40 g
- extra virgin olive oil20 g
- chopped fresh basil20 g
Instructions
- 1
Preheat your oven to 190°C (375°F).
- 2
Wash the bell peppers, slice off the tops, and remove the seeds and membranes. Set aside.
- 3
In a large bowl, combine the diced teriyaki chicken breast, cooked brown rice, diced tomatoes, feta cheese, diced red onion, extra virgin olive oil, and chopped fresh basil. Mix well until all ingredients are evenly distributed.
- 4
Drizzle a small amount of olive oil inside each bell pepper and lightly season with salt and pepper if desired.
- 5
Stuff each bell pepper with the chicken and rice mixture, pressing down gently to fill completely.
- 6
Place the stuffed peppers upright in a baking dish. Cover the dish with foil.
- 7
Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the tops are slightly golden.
- 8
Remove from the oven and let cool for a few minutes. Garnish with extra fresh basil if desired.
- 9
Serve warm and enjoy your Mediterranean Teriyaki Chicken Stuffed Peppers!
