Pineapple Chicken-Stuffed Peppers

1. Place chicken in a saucepan and add water to cover. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside to cool slightly.

2. At the same time, stir water and rice together in a pot; bring to a boil. Reduce heat to medium, cover, and simmer until water is absorbed, about 10 minutes. Fluff with a fork.

3. Cut cooled chicken into 1-inch cubes and place in a bowl with garlic, poultry seasoning, and black pepper; mix together until chicken is coated.

4. Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick spray.

5. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble into small pieces when cool enough to handle. Reserve 1 tablespoon bacon grease.

6. Trim and core pineapple slices. Cut into 1/2-inch chunks and reserve any juices.

7. Combine rice, chicken, crumbled bacon, reserved bacon grease, pineapple chunks and juice, tomato sauce, maple syrup, and soy sauce in a large bowl. Mix thoroughly. Spoon mixture into green peppers and sprinkle with Monterey Jack cheese. Place in the prepared baking dish.

8. Bake in the preheated oven until filling is hot and cheese is melted, about 45 minutes.

Cook's Notes:

Use green, red, or yellow bell peppers.

I use Ragu(R) tomato sauce.