Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe
These Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine sweet and savory flavors in a colorful, nutritious meal. Juicy bell peppers are filled with a tender shredded chicken mixture enhanced by pineapple chunks, garlic, and teriyaki sauce, then baked to perfection for a satisfying and flavorful dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 stuffed peppers (servings) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Asian Fusion
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. For a softer texture, you may blanch the peppers in boiling water for 5 to 6 minutes, then place them upright in a baking dish.
- Cook Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant. Add the shredded chicken, teriyaki sauce, pineapple chunks, ground ginger, red pepper flakes if using, salt, and pepper. Cook for about 5 to 6 minutes, stirring occasionally to blend the flavors. Stir in the cooked rice until everything is combined well and heated through.
- Stuff Peppers: Spoon the chicken and rice mixture into each bell pepper, pressing down gently to fill them completely. Drizzle the tops of the peppers lightly with olive oil to help during baking.
- Bake: Cover the baking dish with foil and bake the stuffed peppers in your preheated oven for 25 to 30 minutes. For a crispier finish, uncover the peppers during the last 5 minutes of baking.
- Add Cheese: If you are using cheese, sprinkle it over the tops of the stuffed peppers during the last 5 minutes of baking to allow it to melt perfectly.
- Serve: Allow the peppers to cool slightly before serving. Garnish with additional pineapple chunks or chopped green onions if desired for extra freshness and presentation.
Notes
- You can use either white or brown rice according to your preference or dietary needs.
- Blanching the peppers before baking helps soften them, but you can skip this step if you prefer a firmer texture.
- Adjust the red pepper flakes or omit them to control the heat level.
- Substitute mozzarella or cheddar cheese with a vegan cheese to make the dish vegan-friendly.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Keywords: teriyaki chicken, stuffed peppers, pineapple chicken, baked stuffed peppers, chicken and rice recipe, sweet and savory dinner
