These vibrant teriyaki chicken stuffed peppers bring sweet pineapple and savory Asian flavors to a classic comfort dinner. The tender bell peppers hold a filling of shredded chicken, fluffy rice, and juicy pineapple, all coated in a glossy teriyaki sauce that caramelizes beautifully as they bake. This recipe works for busy weeknights when you want something satisfying but easy, and it’s just as good for meal prep since the peppers hold up well in the fridge all week.
The beauty of this dinner is how it comes together in under an hour while still feeling special enough for company. Each pepper becomes its own complete meal with protein, carbs, and vegetables all in one neat package.
Why You’ll Love This Teriyaki Chicken Stuffed Peppers Recipe
This dinner offers the convenience of a one-dish meal with flavors that feel restaurant-inspired. The combination of tender chicken, sweet pineapple, and tangy teriyaki sauce creates a balance that keeps every bite interesting without overwhelming your palate.
The peppers themselves turn tender and slightly sweet as they roast, adding another layer of flavor to the filling. You can customize the spice level easily by adjusting the red pepper flakes, making this suitable for families with different heat preferences.
These stuffed peppers are excellent for meal prep. Make a batch on Sunday and you have lunch or dinner ready to grab throughout the week. They reheat beautifully without getting soggy or losing their structure. The filling stays moist and flavorful even after a few days in the fridge.
If you’re using leftover chicken, this recipe comes together even faster. The filling takes just minutes to prepare, and the oven does the rest of the work while you handle other tasks.
Ingredients for Teriyaki Chicken Stuffed Peppers
I always keep teriyaki sauce on hand because it transforms simple ingredients into something crave-worthy. For this recipe, choose a quality sauce with good balance between sweet and salty. The pineapple adds natural sweetness, so if your teriyaki runs sweet, you might want to add a splash of rice vinegar to the filling for balance.
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 and 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
The bell peppers should be firm and heavy for their size, which indicates thick walls that will hold the filling well. I prefer using a mix of colors since they all cook the same but look more appealing on the plate. Red and yellow peppers tend to be sweeter, while green peppers have a slightly more vegetal flavor.
For the chicken, rotisserie chicken works perfectly here and saves significant time. Just shred it and you’re ready to go. If you’re cooking chicken specifically for this recipe, poaching or baking the breasts keeps them moist and easy to shred. Day-old rice actually works better than fresh because it’s less sticky and absorbs the teriyaki sauce without getting mushy.
Fresh pineapple provides the best texture, but canned works well too. Just make sure to drain it thoroughly so the filling doesn’t become watery. The ground ginger adds warmth without being sharp, and it complements the teriyaki beautifully.
How to Make Teriyaki Chicken Stuffed Peppers
I find that blanching the peppers for a few minutes before stuffing gives them a head start on cooking, but it’s optional if you’re short on time. Either way, they’ll turn out tender and delicious.
1. Prep the peppers: Preheat your oven to 375°F. Slice the tops off each bell pepper and use a spoon to scrape out all the seeds and white membranes. If you choose to blanch them, drop the peppers in boiling water for 5-6 minutes until they just start to soften, then drain and set them upright in a baking dish. If skipping the blanch, just arrange them directly in the dish.
2. Make the filling: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until it smells fragrant but hasn’t browned. Toss in the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes, salt, and pepper. Stir everything together and cook for 5-6 minutes, letting the sauce coat the chicken and the pineapple warm through. The filling should look glossy and smell incredible. Fold in the cooked rice and mix until everything is evenly combined.
3. Fill the peppers: Spoon the chicken and rice mixture into each pepper, packing it down gently with the back of the spoon. You want them full but not bursting. Drizzle a little olive oil over the tops of the filled peppers, which helps them brown nicely in the oven.
4. Bake: Cover the baking dish with foil and slide it into the oven. Bake for 25-30 minutes until the peppers are tender when pierced with a fork. For slightly crispy tops, remove the foil during the last 5 minutes of baking.
5. Add cheese if using: If you want melted cheese on top, sprinkle it over the peppers during those final 5 minutes of uncovered baking. It should melt into a golden layer.
6. Finish and serve: Let the peppers cool for a few minutes before serving. They’re very hot right out of the oven. Garnish with extra diced pineapple or sliced green onions for freshness and color.
The key is not overcooking the peppers. They should be tender but still hold their shape. If they get too soft, they’ll collapse when you try to serve them.
What to Serve with Teriyaki Chicken Stuffed Peppers
These stuffed peppers are substantial on their own, but adding a side or two makes the meal feel more complete.
Steamed Edamame: The mild, slightly sweet flavor of edamame pairs naturally with the teriyaki and pineapple. Just sprinkle with a little sea salt and they’re ready. They also add extra protein to the meal.
Asian-Style Cucumber Salad: Thinly sliced cucumbers tossed with rice vinegar, sesame oil, and a pinch of sugar create a cool, crisp contrast to the warm peppers. The acidity cuts through the richness of the filling.
Stir-Fried Bok Choy: Quick-cooked bok choy with garlic and soy sauce echoes the Asian flavors of the main dish while adding a nice green vegetable to the plate.
Coconut Rice: If you want more rice on the side, cooking it with coconut milk adds subtle sweetness and creaminess that complements the tropical pineapple.
Sesame Broccoli: Roasted or steamed broccoli tossed with sesame seeds and a drizzle of sesame oil brings nuttiness and crunch.
Miso Soup: A light miso soup makes this feel like a full Japanese-inspired dinner spread without requiring much effort.
Spring Rolls or Dumplings: For a more substantial meal or when entertaining, add store-bought spring rolls or dumplings on the side.
Pro Tips & Variations
Make the filling a day ahead and store it in the fridge. When you’re ready to eat, just stuff the peppers and bake. This cuts down on dinner prep time significantly.
If you don’t have shredded chicken, ground chicken or turkey works well too. Brown it in the skillet before adding the other filling ingredients. Ground meat gives the filling a different texture but tastes just as good.
For a low-carb version, swap the rice for cauliflower rice. Use about 1.5 cups since cauliflower rice is lighter and less dense than regular rice. Cook it briefly in the skillet to remove excess moisture before mixing with the other ingredients.
Vegetarian Version: Replace the chicken with extra-firm tofu that’s been pressed and crumbled, or use black beans for a different protein source. Both absorb the teriyaki sauce well.
Spicy Kick: Add sriracha to the filling or drizzle it over the finished peppers. You can also increase the red pepper flakes or add diced jalapeños to the filling.
Different Proteins: Shrimp works beautifully here. Chop it into bite-sized pieces and cook it with the teriyaki before mixing with the rice. Ground pork is another option that adds richness.
Extra Vegetables: Sauté diced mushrooms, zucchini, or spinach and fold them into the filling for more vegetables and nutrients.
If your peppers are tippy and won’t stand upright in the pan, slice a tiny bit off the bottom to create a flat base. Just don’t cut through to the cavity.
Storage & Reheating Tips
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 days. They actually taste even better the next day once the flavors have melded together.
To reheat, place them in a baking dish, cover with foil, and warm at 350°F for 10-15 minutes until heated through. For single servings, the microwave works fine. Heat for 1-2 minutes, checking halfway through.
These freeze reasonably well if you want to make a double batch. Wrap each pepper individually in plastic wrap, then place them in a freezer bag. They’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.
For meal prep, assemble the stuffed peppers up to 2 days before baking. Keep them covered in the fridge, then bake fresh when you’re ready to eat. Add a few extra minutes to the cooking time since they’ll be starting cold.
Common Questions
Can I use uncooked rice in the filling? No, the rice needs to be fully cooked before stuffing the peppers. The baking time isn’t long enough to cook raw rice, and you’d end up with crunchy, undercooked grains.
What if I don’t have teriyaki sauce? Mix together 3 tablespoons soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 teaspoon cornstarch, and a minced garlic clove. Simmer until slightly thickened. This makes a quick substitute.
Can I make these in an air fryer? Yes, but you’ll need to work in batches depending on your air fryer size. Cook at 360°F for about 15-20 minutes. The peppers won’t get quite as tender as oven-baked ones, so you might want to blanch them first.
How do I prevent the peppers from tipping over? Choose peppers with flat bottoms when possible. You can also nestle them tightly together in the baking dish so they support each other, or use a muffin tin to hold each pepper upright.
Is the cheese necessary? Not at all. The cheese adds richness and a golden top, but the peppers are delicious without it. I skip it half the time and don’t miss it.
These teriyaki chicken stuffed peppers hit the spot when you want something flavorful but not complicated. They’re forgiving enough for weeknight cooking but impressive enough that nobody would guess how simple they are to make. The tropical twist from the pineapple keeps them interesting, and the leftovers might be even better than the first serving.
Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds and membranes. Optionally blanch peppers in boiling water for 5-6 minutes until slightly softened. Place peppers upright in a baking dish.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes, salt, and pepper. Cook for 5-6 minutes, stirring to combine. Fold in cooked rice and mix well.
- Spoon the chicken and rice mixture into each bell pepper, packing down gently. Drizzle tops with remaining olive oil.
- Cover baking dish with aluminum foil and bake for 25-30 minutes until peppers are tender. For crispier tops, uncover during the last 5 minutes of baking.
- If using cheese, sprinkle over the tops of peppers during the final 5 minutes of uncovered baking and allow to melt.
- Remove from oven and let cool slightly before serving. Garnish with extra diced pineapple or sliced green onions if desired.
