Description
Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine tender shredded chicken, sweet pineapple, and savory teriyaki sauce for a deliciously flavorful and colorful meal. Stuffed inside roasted bell peppers and baked with a hint of cheese, this dish offers a perfect balance of sweet and savory with a satisfying texture.
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 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. Place the prepared peppers upright in a baking dish.
- Cook Filling: Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Stir in shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes if using, salt, and pepper. Cook the mixture for 5–6 minutes to blend flavors. Finally, mix in the cooked rice until well combined.
- Stuff Peppers: Spoon the chicken and rice filling into each bell pepper, packing gently to fill them completely. Drizzle the tops with 1 tablespoon olive oil for added moisture during baking.
- Bake: Cover the baking dish tightly with foil and bake in the preheated oven for 25–30 minutes. For a crispier top, remove the foil during the last 5 minutes of baking.
- Add Cheese: If you wish to include cheese, sprinkle shredded mozzarella or cheddar on top of the peppers during the final 5 minutes of baking and allow it to melt and brown slightly.
- Serve: Remove the stuffed peppers from the oven and let them cool slightly. Garnish with extra pineapple chunks or chopped green onions if desired, then serve warm.
Notes
- Use leftover cooked chicken to save preparation time.
- Substitute rice with quinoa or cauliflower rice for a different texture and nutrition profile.
- Prepare stuffed peppers ahead of time and refrigerate for up to 2 days before baking.
- To make a vegetarian version, use black beans or tofu in place of chicken.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
