Description
Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine sweet pineapple and savory teriyaki-glazed chicken with tender bell peppers, creating a flavorful and satisfying meal perfect for dinner.
Ingredients
Scale
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
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 your 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 the mixture for 5–6 minutes, stirring frequently. Stir in the cooked rice and combine all ingredients evenly.
- Stuff Peppers: Spoon the chicken and rice mixture into each bell pepper, pressing down gently to pack the filling.
- Drizzle Olive Oil: Drizzle 1 tablespoon of olive oil over the tops of the stuffed peppers to help them brown during baking.
- Bake: Cover the baking dish with foil and bake for 25–30 minutes. For crispier tops, remove the foil during the last 5 minutes of baking.
- Add Cheese: If using cheese, sprinkle it on top of the peppers during the final 5 minutes of baking, allowing it to melt and brown slightly.
- Serve: Remove the stuffed peppers from the oven and let them cool slightly before serving. Garnish with extra pineapple chunks or chopped green onions if desired.
Notes
- Use leftover cooked chicken to save preparation time.
- Substitute cooked rice with quinoa or cauliflower rice for a different texture or lower carb option.
- Prepare stuffed peppers ahead of time and refrigerate for up to 2 days before baking.
- For a vegetarian version, replace the chicken with black beans or tofu.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
