Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe
This vibrant and delicious Teriyaki Pineapple Chicken and Rice Stuffed Peppers recipe combines tender shredded chicken, sweet pineapple, and savory teriyaki sauce with cooked rice, all stuffed into colorful bell peppers and baked to perfection. It’s a perfect blend of sweet and savory flavors that makes for a satisfying and healthy meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 stuffed peppers (serves 4) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Low Fat
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 the seeds. Optionally, blanch the peppers in boiling water for 5–6 minutes to soften slightly. Place the peppers 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 occasionally to combine the flavors. Finally, stir in the cooked rice until thoroughly mixed.
- Stuff Peppers: Fill each bell pepper evenly with the chicken and rice mixture, pressing down gently to pack the filling firmly. Drizzle the tops of each stuffed pepper with olive oil to aid in roasting.
- Bake: Cover the baking dish with foil and bake the stuffed peppers for 25–30 minutes. For a crisper top, remove the foil during the last 5 minutes of baking.
- Add Cheese: If using cheese, sprinkle the shredded mozzarella or cheddar on top of each pepper during the last 5 minutes of baking to allow it to melt and become bubbly.
- Serve: Remove the peppers from the oven and let them cool slightly. Garnish with extra pineapple chunks or chopped green onions if desired. Serve warm and enjoy!
Notes
- You can use either white or brown rice depending on your preference.
- Blanching the peppers before stuffing is optional but helps soften them for a tender bite.
- Adjust red pepper flakes to control the spice level or omit if you prefer no heat.
- Substitute teriyaki sauce with a homemade version for a fresher taste.
- Cheese topping is optional and can be omitted for a dairy-free meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: teriyaki chicken, stuffed peppers, pineapple chicken, baked stuffed peppers, easy dinner, chicken and rice recipe
