Description
Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine sweet and savory flavors in a vibrant, healthy meal. Tender shredded chicken is cooked with pineapple, teriyaki sauce, and aromatic spices, then mixed with rice and stuffed into colorful bell peppers. Baked until tender and optionally topped with melted cheese, this dish offers a delicious, satisfying dinner perfect for families or meal prepping.
Ingredients
Scale
Chicken Mixture
- 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
Peppers and Topping
- 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 all seeds. Optionally, blanch the peppers in boiling water for 5–6 minutes to soften slightly. Place the peppers cut-side up in a baking dish ready for stuffing.
- Cook the Chicken Mixture: 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, and season with salt and pepper. Cook this mixture for 5–6 minutes, stirring occasionally. Stir in the cooked rice until all ingredients are well combined.
- Stuff the Peppers: Spoon the chicken and rice mixture into each prepared bell pepper, pressing down gently to pack the filling evenly. Drizzle 1 tablespoon of olive oil over the tops of the stuffed peppers to keep them moist during baking.
- Bake the Peppers: Cover the baking dish with foil to retain moisture and bake in the preheated oven for 25–30 minutes. For a crispier top, uncover the foil during the last 5 minutes of baking.
- Add Cheese Topping (Optional): If using cheese, sprinkle shredded mozzarella or cheddar on top of each pepper in the final 5 minutes of baking so it can melt and form a delicious golden crust.
- Serve: Remove the peppers from the oven and let them cool slightly before serving. Garnish with extra pineapple chunks or chopped green onions if desired for added freshness and flavor.
Notes
- Use leftover cooked chicken to reduce prep time.
- Substitute rice with quinoa or cauliflower rice for a different texture or to increase nutritional value.
- Prepare stuffed peppers ahead of time and refrigerate up to 2 days before baking.
- Make a vegetarian version by replacing chicken with black beans or cubed tofu.
Keywords: Teriyaki chicken stuffed peppers, pineapple chicken recipe, baked stuffed peppers, sweet and savory chicken, healthy dinner recipes