Recipe: Hawaiian Stuffed Peppers



I love simple recipes. In fact, as a part-time nutritionist, business owner and full time mama, the simpler the better! My clients often come to me with the preconceived notion that because of my culinary background, I'm going to give the super-complicated recipes and they're going to have to spend more time in the kitchen. Most of them are happily surprised when I share with them that I like to keep things as simple as possible and keep them out of the kitchen as much as I can (utilizing meal prep helps with this!). The other few are eating takeout most nights and well, we need to compromise, somewhere ;). Luckily, my passion for food is as great as my passion for nutrition and simple does not have to mean boring! Meals like this combine my love for unique flavors with my desire for simplicity, packing a ton of flavor in a meal that takes next to no time to prepare.

This recipe is ideal when you meal prep some chicken ahead of time, or you can use pre-cooked grilled or rotisserie chicken in a pinch. Look for a lower-sugar teriyaki sauce that's made with real food ingredients (like the ones listed). Though this recipe only serves 2-3, it's easily doubled or tripled for larger families (or for lunch leftovers)


Hawaiian Stuffed Peppers Serves 2-3 2 medium peppers, sliced in half 1/2 tbsp sesame oil 3 green onions, sliced thin 1 cup cooked and cubed chicken breast 1 cup fresh or frozen pineapple, diced 1/4 cup real food Hawaiian-style teriyaki sauce (ex. Organicville Island Teriyaki, Kona Coast, Trader Joe's Island Soyaki) 1/2 cup shredded cheese chopped cilantro to top 1. Pre-heat oven to broil.

2. Place peppers on a non-stick baking sheet and broil for 10 minutes until starting to soften.

3. Meanwhile, heat sesame oil in a large skillet. Add green onions and cook until starting to soften, about 10-20 seconds. Stir in chicken and pineapple and cook until pineapple is hot. Stir in teriyaki sauce and cook down for 1-2 minutes.

4. Remove peppers from oven and carefully divide chicken mixture between four pepper halves.

5. Top with shredded cheese and place back in broiler for 5-7 minutes until cheese is melted. Top with chopped cilantro and serve.


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Kristin Dovbniak

Welcome!

I'm Kris! Founder of Healthy Balanced Mama, I'm a holistic health coach, certified intuitive eating counselor, trained chef, and mama of two, and I'm here to guide busy moms like you in stressing less and finding freedom with food through balanced eating and simplified routines around meal planning, meal prep, grocery shopping and cooking with confidence.

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