Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Delicious stuffed peppers filled with a sweet and savory teriyaki chicken and rice mixture, topped with cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: None
Ingredients
Scale
- 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
- Preheat your oven to 375°F (190°C).
- Start by preparing the bell peppers. Cut off the tops and carefully remove the seeds. Blanch them in boiling water for about 5–6 minutes if desired.
- Arrange the peppers upright in a baking dish for support.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
- Toss in the shredded chicken, teriyaki sauce, diced pineapple, ginger, red pepper flakes (if using), salt, and pepper. Cook for an additional 5–6 minutes until everything is heated through.
- Stir in the cooked rice and mix until all ingredients are well combined.
- Fill each pepper with the chicken and rice mixture, pressing gently to pack it in.
- Drizzle the tops with olive oil for extra flavor.
- Cover the baking dish with foil and bake for about 25–30 minutes. Remove the foil for the last 5 minutes for a crispy top.
- Sprinkle cheese on top during the last 5 minutes if using.
- Allow to cool for a few minutes before serving.
Notes
Feel free to garnish with extra pineapple or chopped green onions for added flair.