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Teriyaki Pineapple Chicken and Rice Stuffed Peppers

A delightful blend of sweet and savory flavors, these stuffed peppers are packed with nutrients and perfect for family dinners.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

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

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the peppers and remove the seeds. Optionally, blanch the peppers in boiling water for 5–6 minutes and place them in a baking dish.
  3. Heat olive oil in a skillet over medium heat. Sauté the minced garlic for 1–2 minutes until fragrant.
  4. Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), salt, and pepper to the skillet. Cook for 5–6 minutes until well combined.
  5. Stir in the cooked rice and mix well with the chicken mixture.
  6. Fill each bell pepper with the chicken and rice mixture, pressing down gently to pack it in. Drizzle the tops with olive oil.
  7. Cover the baking dish with foil and bake for 25–30 minutes. For crispier tops, uncover for the last 5 minutes of baking.
  8. If using cheese, sprinkle it on top during the last 5 minutes and let it melt.
  9. Allow to cool slightly before serving. Garnish with extra pineapple or sliced green onions, if desired.

Notes

These peppers can be stored in an airtight container for up to 3 days in the refrigerator or frozen for up to 2-3 months.

  • Author: jessica-baker
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian
  • Diet: Gluten-Free

Nutrition

  • Serving Size: 1 stuffed pepper
  • Calories: 400
  • Sugar: 6g
  • Sodium: 450mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 50mg

Keywords: stuffed peppers, teriyaki chicken, pineapple, healthy dinner, easy recipe