Description
Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine tender shredded chicken, sweet pineapple, and savory teriyaki sauce with fluffy rice in colorful bell peppers. This baked dish offers a perfect balance of sweet and savory flavors, ideal for a satisfying main course.
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
- Prep Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds carefully. To soften, optionally blanch the peppers in boiling water for 5 to 6 minutes, then place them in a baking dish.
- Cook Filling: Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the minced garlic 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 this mixture for 5 to 6 minutes, stirring occasionally. Then stir in the cooked rice until combined well.
- Stuff Peppers: Spoon the chicken and rice mixture into each prepared bell pepper, pressing down gently to fill them evenly. Drizzle the tops with 1 tablespoon olive oil.
- Bake: Cover the baking dish tightly with aluminum foil and bake the stuffed peppers in the preheated oven for 25 to 30 minutes. For a crispy top, uncover the peppers during the last 5 minutes of baking.
- Add Cheese: If you are using cheese, sprinkle the shredded mozzarella or cheddar over the peppers during the last 5 minutes of baking and allow it to melt completely.
- Serve: Remove the peppers from the oven and let them cool slightly before serving. Garnish with extra pineapple chunks or sliced green onions if desired for freshness and color.
Notes
- Use leftover cooked chicken to reduce prep time.
- Substitute cooked rice with quinoa or cauliflower rice for a healthier variation.
- Prepare the stuffed peppers up to 2 days ahead and refrigerate before baking.
- Make this recipe vegetarian by replacing chicken with black beans or tofu.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: Thirty eight g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
