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.
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 (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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
