Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe
Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine tender shredded chicken, juicy pineapple, and flavorful rice stuffed into vibrant bell peppers. This sweet and savory dish is baked to perfection, offering a healthy, satisfying, and easy-to-make dinner that balances fruity sweetness with teriyaki zest.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 stuffed peppers (servings)
- Category: Dinner
- Method: Baking
- Cuisine: Asian-American Fusion
Ingredients
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 your oven to 375°F (190°C). Cut the tops off the bell peppers and remove all seeds and membranes. Optionally, blanch the peppers in boiling water for 5 to 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. Add the minced garlic and sauté for 1 to 2 minutes until fragrant. Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), salt, and pepper. Cook the mixture for 5 to 6 minutes, stirring occasionally to meld the flavors. Finally, mix in the cooked rice and combine thoroughly.
- Stuff Peppers: Fill each prepared bell pepper generously with the chicken and rice mixture, pressing it down gently to pack evenly. Drizzle the tops with olive oil to keep them moist during baking.
- Bake: Cover the baking dish tightly with foil and place it in the preheated oven. Bake for 25 to 30 minutes. For a crisper pepper top, remove the foil during the last 5 minutes of baking.
- Add Cheese and Serve: If using cheese, sprinkle shredded mozzarella or cheddar on top of each pepper in the final 5 minutes of baking to melt. After baking, allow the stuffed peppers to cool slightly before serving. Garnish optionally with extra pineapple chunks or chopped green onions for an added fresh touch.
Notes
- Use leftover cooked chicken to reduce prep time.
- Substitute rice with quinoa or cauliflower rice for a gluten-free or low-carb option.
- Prepare stuffed peppers up to two days in advance and refrigerate before baking.
- Make a vegetarian version by replacing chicken with black beans or tofu.
