Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

Introduction

Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine sweet and savory flavors in a colorful, nutritious meal. Packed with tender chicken, juicy pineapple, and hearty rice, these stuffed peppers are perfect for a satisfying weeknight dinner or meal prep. They offer a delicious balance of protein, vegetables, and carbs in one easy dish.

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
• 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)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Optionally, blanch the peppers in boiling water for 5–6 minutes to soften them. Place the prepared peppers in a baking dish.
2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the minced garlic for 1–2 minutes until fragrant. Add the shredded chicken, teriyaki sauce, pineapple, ground ginger, and red pepper flakes (if using). Cook for 5–6 minutes, stirring to combine flavors thoroughly.
3. Step 3: Add the cooked rice to the chicken mixture and stir until well combined. Season with salt and pepper to taste. Spoon the filling evenly into each bell pepper, pressing gently to pack the mixture tightly inside. Drizzle olive oil over the tops of the stuffed peppers.
4. Step 4: Cover the baking dish with foil and bake the stuffed peppers for 25–30 minutes until the peppers are tender. For crispier tops, remove the foil during the last 5 minutes of baking.
5. Step 5: If adding cheese, sprinkle it on top of the peppers during the final 5 minutes of baking and allow it to melt and bubble.
6. Step 6: Remove the peppers from the oven and let them cool for a few minutes before serving. Garnish with extra pineapple or green onions if desired, and enjoy!

Tips & Variations

• Use leftover cooked chicken to save prep time.
• Substitute rice with quinoa or cauliflower rice for a different texture or low-carb option.
• Add sriracha or chili sauce for a spicy kick.
• Make it vegetarian by replacing chicken with black beans, tofu, or tempeh.
• Prepare the stuffed peppers ahead and refrigerate for up to 2 days before baking.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for 3–4 days. To reheat, cover with foil and bake at 350°F (175°C) for 10–15 minutes until warmed through. You can also microwave individual portions for 1–2 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables for stuffing?

Yes, mushrooms, spinach, carrots, or zucchini can be added to the filling for extra flavor and nutrition.

Can I make these stuffed peppers vegetarian?

Absolutely! Swap the chicken for black beans, tofu, or tempeh to create a vegetarian version that’s just as tasty.

Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

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★★★★★

4.5 from 476 reviews

• Author: Naomi
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

Teriyaki Pineapple Chicken and Rice Stuffed Peppers offer a deliciously unique and satisfying meal combining savory shredded chicken, sweet pineapple chunks, and hearty rice stuffed inside tender bell peppers. This easy-to-prepare dish balances sweet and savory flavors with a healthy mix of protein, vegetables, and carbohydrates, perfect for a wholesome dinner or meal prep.

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Ingredients

Scale 1x2x3x

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 (store-bought or homemade)
• 1 tablespoon olive oil (for sautéing)
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 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 over the peppers)
• 1/4 cup shredded mozzarella or cheddar cheese (optional, for topping)

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Instructions

1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut off the tops of the bell peppers and carefully remove seeds and membranes. Optionally, blanch the peppers in boiling water for 5-6 minutes to soften slightly. Place prepared peppers upright in a baking dish.
2. Cook the Chicken and Rice: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add shredded chicken, teriyaki sauce, diced pineapple, ground ginger, and red pepper flakes if using. Cook the mixture for 5-6 minutes, stirring occasionally to combine flavors. Stir in cooked rice and season with salt and pepper to taste.
3. Stuff the Peppers: Spoon the chicken and rice mixture into each bell pepper, pressing gently to pack the filling tightly. Drizzle a bit of olive oil over the tops of the stuffed peppers for even cooking.
4. Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender. For extra crispiness on the tops, remove the foil during the last 5 minutes of baking.
5. Add the Cheese (Optional): If desired, sprinkle shredded mozzarella or cheddar cheese over the stuffed peppers during the last 5 minutes of baking and continue baking until cheese is melted and bubbly.
6. Serve and Enjoy: Remove stuffed peppers from the oven and let cool slightly before serving. Garnish with extra pineapple chunks or chopped green onions for a fresh touch.

Notes

• Use leftover cooked chicken to speed up preparation.
• Substitute the rice with quinoa or cauliflower rice for a gluten-free or low-carb version.
• Prepare stuffed peppers ahead and refrigerate up to 2 days before baking.
• Make vegetarian by replacing chicken with black beans, tofu, or tempeh.
• Drain canned pineapple well to prevent excess moisture in the filling.
• Adjust seasoning after mixing filling to ensure balanced flavor.
• Avoid overcooking peppers to maintain proper texture.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Asian-Inspired

Keywords: Teriyaki Pineapple Chicken and Rice Stuffed Peppers, chicken rice stuffed peppers, sweet and savory stuffed peppers, baked stuffed peppers recipe