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Instructions:
Marinate the Chicken:
In a bowl, whisk together teriyaki sauce, pineapple juice, and cornstarch.
Add chicken cubes and toss to coat. Cover and refrigerate for 30 minutes–2 hours.
Cook the Chicken:
Heat oil in a skillet over medium-high heat.
Add marinated chicken (reserve excess marinade) and cook for 5–7 minutes until no longer pink.
Pour in remaining marinade and simmer for 1–2 minutes until slightly thickened. Remove from heat.
Prep the Peppers & Rice:
Preheat oven to 375°F (190°C).
Cut tops off bell peppers; remove seeds and membranes.
In a large bowl, mix cooked rice, cooked chicken, pineapple, green onions, salt, and pepper.
Stuff & Bake:
Spoon filling evenly into peppers. Place in a baking dish.
Bake for 20–25 minutes until peppers are tender.
Serve:
Garnish with sesame seeds and extra green onions.
Enjoy your sweet & savory stuffed peppers!
Key Improvements:
Streamlined Steps: Combined related tasks (e.g., marinating and cooking chicken in one section).
Clearer Formatting: Bold headers and bullet points for easy scanning.
Added Tips: Mentioned reserving marinade for extra flavor.
Simplified Language: Removed redundant words (e.g., “thoroughly”).
Let me know if you’d like any further tweaks!
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