Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Delightful stuffed peppers filled with a savory mixture of teriyaki chicken, rice, and pineapple, perfect for family dinners.
Ingredients
Main Ingredients
- 2 large 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 for cooking
- 2 cloves garlic minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes optional
- Salt and pepper to taste
- 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
Preparation
- Preheat your oven to 375°F (190°C). Cut the tops off the peppers and remove the seeds. Optionally, blanch the peppers in boiling water for 5–6 minutes to soften them.
- Place the peppers in a baking dish.
Cooking
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
- Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), salt, and pepper to the skillet. Cook for 5–6 minutes, stirring until everything is combined and heated through.
- Stir in the cooked rice, mixing well with the chicken and sauce.
Assembly
- Fill each bell pepper with the chicken and rice mixture, gently pressing down to pack it in. Drizzle a little olive oil on top.
- Cover the baking dish with foil and bake for 25–30 minutes. For crispier tops, uncover the peppers for the last 5 minutes.
- If using cheese, sprinkle it on top of the peppers in the last 5 minutes of baking and let it melt.
Serving
- Let the stuffed peppers cool slightly before serving. Garnish with extra pineapple or sliced green onions if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving. For added flavor, marinate the chicken in teriyaki sauce a few hours beforehand, and feel free to mix in vegetables like peas or carrots.