Description
Teriyaki Pineapple Chicken and Rice Stuffed Peppers offer a delightful combination of sweet and savory flavors, featuring shredded chicken, juicy pineapple, and tender rice packed inside roasted bell peppers. This easy-to-make meal is perfect for a flavorful dinner that the whole family will enjoy.
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 the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Optionally, blanch the peppers in hot water for 5–6 minutes to soften them slightly. Place the peppers upright in a baking dish.
- Cook Filling: 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), salt, and pepper. Cook this mixture for 5–6 minutes, stirring occasionally. Then stir in the cooked rice and mix well to combine all ingredients.
- Stuff Peppers: Fill each bell pepper with the chicken and rice mixture, pressing the filling down gently to pack it well. Drizzle the tops with 1 tablespoon of olive oil.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25–30 minutes. For a crispier top, remove the foil during the last 5 minutes of baking.
- Add Cheese: If using cheese, sprinkle 1/4 cup of shredded mozzarella or cheddar on top of each stuffed pepper in the final 5 minutes of baking to let it melt nicely.
- Serve: Allow the stuffed peppers to cool slightly before serving. Garnish with extra pineapple or chopped green onions if desired.
Notes
- Use leftover cooked chicken to save preparation time.
- Substitute rice with quinoa or cauliflower rice for a healthier or gluten-free alternative.
- Make the stuffed peppers ahead of time and refrigerate them for up to 2 days before baking.
- To make this recipe vegetarian, replace chicken with black beans or tofu.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
