Description
Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine sweet, savory, and tangy flavors in a colorful and healthy meal. Juicy shredded chicken mingles with tangy pineapple and fragrant teriyaki sauce, nestled inside tender baked bell peppers. This easy one-dish recipe is perfect for a weeknight dinner or meal prep, with options to customize the filling for different diets and preferences.
Ingredients
Scale
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
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
- Prepare Peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Optionally, blanch the peppers in boiling water for 5–6 minutes to soften them slightly, then place them upright in a baking dish.
- Cook Filling: In a skillet, heat 1 tablespoon of olive oil 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 to blend flavors. Stir in the cooked rice and combine thoroughly.
- Stuff Peppers: Fill each bell pepper with the chicken and rice mixture, pressing it down gently to pack the filling well. Drizzle the tops of the peppers with 1 tablespoon of olive oil.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25–30 minutes.
- Finish Baking: For crispier pepper tops, remove the foil during the last 5 minutes of baking. If using cheese, sprinkle it on top now and allow it to melt.
- Serve: Let the stuffed peppers cool slightly after baking. Optionally garnish with extra diced pineapple or sliced green onions before serving.
Notes
- Use leftover cooked chicken to save time on shredding and cooking.
- Substitute the rice with quinoa or cauliflower rice for a different texture or lower-carb option.
- Stuffed peppers can be prepared in advance and refrigerated up to 2 days before baking.
- Make the recipe vegetarian by replacing chicken with black beans or tofu.
Keywords: Teriyaki chicken stuffed peppers, pineapple chicken recipe, stuffed bell peppers, teriyaki rice filling, baked stuffed peppers, easy weeknight dinner