Description
Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a deliciously sweet and savory dish featuring shredded chicken blended with teriyaki sauce, juicy pineapple, and seasoned rice, all baked inside colorful bell peppers. This meal offers a flavorful combination of tender chicken, tangy pineapple, and savory spices, making it a perfect family-friendly dinner that’s both nutritious and satisfying.
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
- Prepare the 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, then place them upright in a baking dish.
- Cook the Chicken Filling: Heat 1 tablespoon of 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 together for 5–6 minutes to allow flavors to meld. Stir in cooked rice and mix thoroughly to combine all ingredients well.
- Stuff the Peppers: Spoon the chicken and rice mixture into each prepared bell pepper, pressing down gently to fill completely. Drizzle the tops of the stuffed peppers with 1 tablespoon of olive oil.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25–30 minutes, allowing the peppers and filling to cook through.
- Add Cheese and Finish Baking: For a crispier top and melted cheese, uncover the dish during the last 5 minutes of baking. If using, sprinkle shredded mozzarella or cheddar cheese on top of each stuffed pepper and let it melt.
- Serve: Remove from the oven and allow the stuffed peppers to cool slightly before serving. Garnish with extra pineapple chunks or chopped green onions if desired for added freshness and flavor.
Notes
- Blanching peppers is optional but helps soften them for quicker baking.
- You can substitute brown rice for white rice to increase fiber content.
- Use fresh or canned pineapple, but be sure to drain well to avoid excess liquid.
- Adjust red pepper flakes based on preferred spice level.
- Leftovers can be refrigerated and reheated within 2 days.
- This recipe can be made ahead by preparing the filling and stuffing peppers before baking.
