Description
Teriyaki Pineapple Chicken and Rice Stuffed Peppers is a delicious sweet and savory meal featuring tender shredded chicken combined with pineapple, teriyaki sauce, and rice, all stuffed into large bell peppers and baked to perfection. This dish offers a flavorful and hearty dinner option that is both colorful and satisfying.
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 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 slightly. Place the peppers upright in a baking dish.
- Cook Filling: Heat 1 tablespoon 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 to blend flavors. Stir in the cooked rice and mix thoroughly.
- Stuff Peppers: Spoon the chicken and rice mixture evenly into each prepared bell pepper, pressing down gently to pack the filling. Drizzle the tops of the stuffed peppers with the remaining olive oil.
- Bake: Cover the baking dish with foil and bake for 25–30 minutes. During the last 5 minutes, uncover the peppers to allow the tops to crisp up.
- Add Cheese: If using cheese, sprinkle it over the peppers during the last 5 minutes of baking so it melts nicely on top.
- Serve: Let the stuffed peppers cool slightly before serving. Garnish with extra pineapple chunks or chopped green onions if desired for added freshness and presentation.
Notes
- Use leftover chicken to save time in preparation.
- Substitute rice with quinoa or cauliflower rice for a different texture and nutritional profile.
- Prepare stuffed peppers in advance and refrigerate up to 2 days before baking to save time on busy days.
- Make this dish vegetarian by replacing chicken with black beans or tofu.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 70 mg
