Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe
Delicious Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine sweet, savory, and tangy flavors in a hearty baked dish perfect for a wholesome family meal. Tender shredded chicken mixed with pineapple, teriyaki sauce, and rice is stuffed inside roasted bell peppers, then baked to perfection with an optional cheesy topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
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. If desired, blanch the peppers in boiling water for 5–6 minutes to soften slightly, then place them 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 this mixture for 5–6 minutes, stirring occasionally. Stir in the cooked rice and mix well to combine all the flavors.
- Stuff Peppers: Spoon the chicken and rice mixture into each prepared bell pepper, pressing down gently to fill them evenly. Drizzle a little olive oil over the tops of the stuffed peppers to keep them moist during baking.
- 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 you choose to use cheese, sprinkle the shredded mozzarella or cheddar cheese on top of the peppers during the last 5 minutes of baking and allow 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 sliced green onions if desired for added freshness and presentation.
Notes
- You can use either white or brown rice depending on your preference or dietary needs.
- Fresh pineapple will add a brighter flavor, but canned drained pineapple works well too.
- Blanching peppers before stuffing softens them but can be skipped if you prefer crisper peppers.
- Adjust the amount of red pepper flakes according to your spice tolerance.
- For a dairy-free option, omit the cheese topping.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: teriyaki chicken, stuffed peppers, pineapple chicken, baked stuffed peppers, chicken and rice, easy dinner, sweet and savory
