Description
Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a deliciously sweet and savory dinner featuring tender shredded chicken, juicy pineapple, and hearty rice all packed into colorful bell peppers. This healthy and satisfying meal is easy to prepare, making it perfect for weeknight dinners.
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 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 slightly. Place the prepared peppers upright in a baking dish.
- Cook Filling: Heat olive oil in a skillet over medium heat. Sauté minced garlic for 1–2 minutes until fragrant. Add shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), salt, and pepper. Cook for 5–6 minutes, stirring frequently to combine flavors. Stir in the cooked rice thoroughly to blend all ingredients well.
- Stuff Peppers: Spoon the chicken and rice mixture into each bell pepper, pressing down gently to pack the filling evenly. Drizzle the tops of the peppers with olive oil to help with roasting.
- Bake: Cover the baking dish tightly with foil and bake in the preheated oven for 25–30 minutes. For crisper tops, uncover the peppers during the last 5 minutes of baking.
- Add Cheese: If using cheese, sprinkle it on top of each stuffed pepper during the last 5 minutes of baking. Allow the cheese to melt and slightly brown.
- Serve: Remove the stuffed peppers from the oven and let them cool slightly before serving. Garnish with extra pineapple pieces or chopped green onions if desired for added freshness.
Notes
- Use leftover cooked chicken to save preparation time.
- Substitute rice with quinoa or cauliflower rice for a variation in texture and nutrition.
- Prepare stuffed peppers ahead of time and refrigerate for up to 2 days before baking.
- Make a vegetarian version by substituting chicken with black beans or tofu.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Keywords: teriyaki chicken, stuffed peppers, pineapple chicken, rice stuffed peppers, Asian-inspired dinner, healthy stuffed peppers, baked stuffed peppers
