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Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Tender bell peppers stuffed with teriyaki chicken, rice, and sweet pineapple for an easy weeknight dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-inspired, Fusion
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 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 for filling
  • 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

Equipment

  • large skillet
  • Baking dish
  • aluminum foil

Method
 

  1. 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.
  2. 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.
  3. Spoon the chicken and rice mixture into each bell pepper, packing down gently. Drizzle tops with remaining olive oil.
  4. 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.
  5. If using cheese, sprinkle over the tops of peppers during the final 5 minutes of uncovered baking and allow to melt.
  6. Remove from oven and let cool slightly before serving. Garnish with extra diced pineapple or sliced green onions if desired.

Notes

Storage: Store leftover stuffed peppers in an airtight container in the fridge for up to 3-4 days. Reheating: Place in baking dish covered with foil at 350°F for 10-15 minutes, or microwave individual portions for 1-2 minutes. Make Ahead: Prepare and refrigerate stuffed peppers up to 2 days before baking. Substitutions: Use quinoa or cauliflower rice instead of regular rice. Replace chicken with black beans, tofu, or ground turkey. Use gluten-free teriyaki sauce if needed.