Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe
These Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine juicy bell peppers filled with a flavorful mixture of shredded chicken, teriyaki sauce, sweet pineapple, and rice. Baked to perfection and optionally topped with melted cheese, this dish offers a delicious balance of savory and sweet flavors in a wholesome, colorful meal perfect for dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Ingredients
Scale
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
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 all seeds. Optionally, blanch the peppers in boiling water for 5–6 minutes to soften them slightly before placing them 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 to combine flavors. Stir in the cooked rice until everything is well mixed and heated through.
- Stuff Peppers: Spoon the chicken and rice mixture into each prepared bell pepper, pressing down gently to fill them completely. Drizzle the tops with olive oil to keep them moist during baking.
- Bake: Cover the baking dish tightly with foil. Bake in the preheated oven for 25–30 minutes. For a crispier pepper top, remove the foil for the last 5 minutes of baking.
- Add Cheese: If you opt to use cheese, sprinkle it on top of the stuffed peppers during the final 5 minutes of baking, allowing it to melt and brown slightly.
- Serve: Remove from the oven and let the stuffed peppers cool slightly before serving. Garnish with extra pineapple chunks or chopped green onions if desired for added flavor and presentation.
Notes
- Blanching peppers is optional but helps soften them and reduces bake time.
- Use fresh pineapple for a brighter flavor or canned for convenience; ensure canned pineapple is well drained to avoid excess moisture.
- Leftover stuffed peppers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- To make this dish spicier, increase the red pepper flakes or add a splash of sriracha to the filling.
- Substitute cooked quinoa or cauliflower rice for a healthier or lower-carb version.
Keywords: teriyaki, stuffed peppers, pineapple chicken, baked stuffed peppers, chicken and rice, easy dinner, healthy meal
