This meal could be made with any meat, but I usually use chicken sausage flavored with apple, or pre-made teriyaki meatballs. I also use jarred teriyaki sauce because I don’t think homemade sauce would be any healthier. We have to serve the pinneapple on the side because Thomas’s shellfish allergy spills over and causes a food sensitivity to pineapple. Too bad for him – and more pineapple for the rest of us. But you could certainly stir it into the peppers and heat it through.
Teriyaki Peppers
Ingredients
- 1 green pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 medium onion
- 1 1/2 lbs cooked meat chicken sausage or teriyaki meatballs
- 1 jar teriyaki sauce
- 1 can diced pinneapple
- 8 servings white rice cooked
Instructions
- Chop peppers and onion into 1 inch cubes. Slice sausage into bite sized pieces, or just use meatballs. Add meat and peppers to a large skillet and top with the teriyaki sauce. Heat over medium heat until peppers soften, about 30 minutes. Serve over cooked rice with pineapple on the side, or mixed in if you prefer. I have also made this on low heat in a slow cooker. I get the meat and veggies cut up the night before and but them in (separate) zip top bags. Whichever kid gets home first dumps the bags into the slow cooker along with the teriyaki sauce and turns the cooker on low. Dinner is ready about 3-4 hours later, after baseball or soccer practice or a band concert. I love my slow cooker!
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