Description
Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine tender shredded chicken, sweet pineapple, and hearty rice, all seasoned with savory teriyaki sauce and spices, then baked inside colorful bell peppers for a deliciously balanced, satisfying meal perfect for weeknight dinners.
Ingredients
For the Chicken and Rice Filling:
- 2 large boneless, skinless chicken breasts (shredded)
- 1 cup cooked rice (white or brown)
- 1/2 cup diced pineapple (fresh or canned, drained)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
For the Stuffed Peppers:
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Instructions
- Prep Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. For a softer pepper, optionally blanch them in boiling water for 5–6 minutes. Place the peppers upright in a baking dish.
- Cook Filling: Heat olive oil in a skillet over medium heat. Sauté the minced garlic for 1–2 minutes until fragrant. Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes if using, salt, and pepper. Cook for 5–6 minutes, stirring occasionally. Stir in the cooked rice and mix until well combined and heated through.
- Stuff Peppers: Spoon the chicken and rice mixture into each prepared bell pepper, pressing down gently to pack them evenly. Drizzle the tops with olive oil to keep them moist during baking.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25–30 minutes. To crisp the tops, uncover the peppers for the last 5 minutes of baking.
- Add Cheese: If desired, sprinkle shredded mozzarella or cheddar cheese on top of each pepper during the last 5 minutes of baking to melt and brown slightly.
- Serve: Remove stuffed peppers from the oven and let them cool slightly before serving. Garnish with extra pineapple chunks or chopped green onions for added freshness if desired.
Notes
- Use leftover cooked chicken to save preparation time.
- Substitute rice with quinoa or cauliflower rice for a different texture or lower carb option.
- Prepare and stuff the peppers up to 2 days ahead, then refrigerate until ready to bake.
- For a vegetarian version, replace chicken with black beans or tofu.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
