Name: Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Asian Fusion
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)

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Introduction

Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a delightful combination of sweet, savory, and tangy flavors wrapped inside vibrant bell peppers. This easy-to-make dish is perfect for a comforting weeknight dinner or a crowd-pleasing meal. Enjoy a balanced meal that’s both colorful and satisfying.

The image shows several yellow bell peppers cut in half and filled with layers of cooked rice at the bottom, topped with browned, slightly charred pieces of chicken and golden grilled pineapple chunks sprinkled with chopped green onions. The bell peppers are shiny and smooth, holding the filling tightly, with the grilled pineapple and chicken pieces showing a caramelized texture and some black grill marks. The bright yellow of the peppers contrasts with the light beige rice and the deep golden brown of the chicken, all arranged closely together on a black tray set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375°F (190°C). Prepare the bell peppers by cutting off the tops and removing the seeds. You may optionally blanch the peppers in boiling water for 5–6 minutes to soften them. Arrange the peppers upright in a baking dish.
Step 2: 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, stirring occasionally, for 5–6 minutes until heated through and flavors meld.
Step 3: Stir the cooked rice into the chicken mixture until well combined.
Step 4: Spoon the chicken and rice filling into each bell pepper, pressing gently to pack the mixture. Drizzle the tops of the stuffed peppers with 1 tablespoon of olive oil.
Step 5: Cover the baking dish with foil and bake for 25–30 minutes. If you prefer crispier tops, uncover the peppers during the last 5 minutes of baking. During these last minutes, sprinkle shredded cheese on top if using, and allow it to melt. Let the peppers cool slightly before serving. Garnish with extra pineapple chunks or sliced green onions if desired.

Tips & Variations

You can swap the chicken for cooked shrimp or tofu for a different protein option.
Try using brown rice for added fiber and a nuttier flavor.
If you like it spicier, increase the red pepper flakes or add a dash of sriracha to the filling.
Blanching the peppers helps them cook more evenly and makes them tender without becoming mushy.
For extra flavor, add chopped green onions or a sprinkle of toasted sesame seeds as garnish.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. Avoid microwaving to keep the peppers from becoming soggy.

How to Serve

The image shows six yellow bell peppers cut in half and hollowed, placed tightly together in a black tray on a white marbled surface. Each pepper half is filled with a base layer of cooked rice mixed with small bits of onion, topped with grilled pineapple chunks that have a slightly charred, caramelized texture and deep golden-yellow color. The pineapple pieces are sprinkled with white sesame seeds and finely chopped green onions, adding pops of green and white on top. The peppers have a shiny and smooth outer skin with a vibrant yellow color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed peppers a few hours in advance and refrigerate them until ready to bake. Just add the cheese topping during the last minutes of baking.

Can I freeze the stuffed peppers?

Absolutely. Wrap the stuffed and baked peppers tightly in foil or place them in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven before serving.