Name: Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Asian-Inspired
Ingredients: 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; 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)

Introduction

Teriyaki Pineapple Chicken and Rice Stuffed Peppers offer a delightful blend of sweet and savory flavors packed into colorful bell peppers. This recipe combines tender shredded chicken, juicy pineapple, and hearty rice for a healthy and satisfying meal that’s easy to prepare and perfect for weeknight dinners.

The image shows a tray of vibrant yellow bell peppers that are hollowed out and filled with layers of cooked rice at the bottom, topped with browned, grilled chicken pieces that have a slightly charred texture, and finished with juicy, golden pineapple chunks scattered on top. Each stuffed pepper is garnished with small green herb pieces, likely chopped scallions, adding a fresh hint of color. The peppers are arranged closely together in a black tray, sitting on a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

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

Step 1: Preheat your oven to 375°F (190°C). Prepare the bell peppers by cutting off the tops and removing the seeds. Optionally, blanch the peppers in boiling water for 5–6 minutes to soften slightly, then place them in a baking dish.

Step 2: 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 and stir for 5–6 minutes until heated through and well combined.

Step 3: Stir the cooked rice into the chicken mixture until evenly mixed. Then, carefully fill each bell pepper with the chicken and rice mixture, pressing down gently to pack the filling.

Step 4: Drizzle the tops of the stuffed peppers with 1 tablespoon of olive oil. Cover the baking dish with foil and bake for 25–30 minutes. For a slightly crispier top, uncover and bake for the last 5 minutes.

Step 5: If using cheese, sprinkle it on top of the peppers during the last 5 minutes of baking to let it melt and become bubbly.

Step 6: Remove the peppers from the oven and allow them to cool slightly before serving. Garnish with additional pineapple chunks or chopped green onions if desired.

Tips & Variations

Use leftover cooked chicken to save time and add extra flavor.

Substitute rice with quinoa or cauliflower rice for a different texture and nutritional boost.

Make the stuffed peppers ahead of time by preparing and refrigerating them up to 2 days before baking.

For a vegetarian version, replace chicken with black beans or firm tofu.

FAQs

Can I use frozen bell peppers for this recipe?

It’s best to use fresh bell peppers since frozen peppers tend to release extra moisture and become mushy when baked, which can affect the texture of the dish.