Description
Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine tender shredded chicken, juicy pineapple, and flavorful rice all packed into colorful bell peppers. This sweet and savory dish is easy to prepare, healthy, and perfect for a satisfying weeknight dinner.
Ingredients
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 oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Optionally, blanch the peppers in boiling water for 5–6 minutes to soften them slightly. Place the prepared 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 together for 5–6 minutes until heated through and well combined. Stir in the cooked rice and mix evenly with the chicken mixture.
- Stuff Peppers: Spoon the chicken and rice filling into each bell pepper, pressing down gently to pack the mixture evenly. Drizzle the tops of the stuffed peppers with olive oil to help with roasting.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25–30 minutes. For a crispier top, uncover the peppers during the last 5 minutes of baking.
- Add Cheese: If using cheese, sprinkle it over the top of each stuffed pepper in the final 5 minutes and allow it to melt completely.
- Serve: Remove the stuffed peppers from the oven and let them cool slightly before serving. Optionally garnish with extra pineapple chunks or chopped green onions for added flavor and presentation.
Notes
- Use leftover cooked chicken to save time during preparation.
- Substitute cooked rice with quinoa or cauliflower rice for a different texture or low-carb option.
- Prepare the stuffed peppers ahead of time and refrigerate up to 2 days before baking.
- Make a vegetarian version by swapping chicken for black beans or tofu.
