Description
Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine tender shredded chicken, savory teriyaki sauce, and sweet pineapple, all stuffed into colorful bell peppers for a delightful sweet and savory meal. This hearty and flavorful dish is perfect for a comforting dinner that’s easy to prepare and bake.
Ingredients
Scale
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 the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Optionally, blanch the peppers in boiling water for 5–6 minutes to soften them. Place the peppers upright in a baking dish.
- Cook Filling: Heat 1 tablespoon of 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 to combine flavors. Stir in the cooked rice and mix thoroughly.
- Stuff Peppers: Fill each bell pepper with the chicken and rice mixture, pressing down gently to pack the filling tightly. Drizzle the tops of the peppers with olive oil to help with roasting.
- Bake: Cover the baking dish with foil and bake the stuffed peppers for 25–30 minutes. For a crispier top, uncover the peppers during the last 5 minutes of baking.
- Add Cheese: If using cheese, sprinkle the shredded mozzarella or cheddar on top of the peppers during the last 5 minutes of baking to allow it to melt and brown slightly.
- Serve: Remove the peppers from the oven and allow to cool slightly before serving. Optionally garnish with extra pineapple pieces or chopped green onions for added flavor and freshness.
Notes
- Use leftover cooked chicken to save preparation time.
- Substitute the rice with quinoa or cauliflower rice for a different texture or lower carb option.
- Prepare the stuffed peppers ahead of time and refrigerate them for up to 2 days before baking.
- Make a vegetarian version by replacing chicken with black beans or tofu.
- Blanching the peppers before stuffing softens them and reduces baking time but is optional.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
