Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe
A delightful recipe featuring bell peppers stuffed with a savory teriyaki pineapple chicken and rice filling. This dish combines tender shredded chicken, sweet pineapple, and flavorful teriyaki for a perfect balance of sweet and savory. Baked to perfection and optionally topped with melted cheese, these stuffed peppers make a delicious and colorful meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 stuffed peppers 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
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
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- 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)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Instructions
- Prep Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove all seeds. Optionally, you can blanch the peppers in boiling water for 5–6 minutes to soften them slightly before stuffing. Place the prepared peppers in a baking dish.
- Cook Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Then add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes if using, salt, and pepper. Cook the mixture for 5–6 minutes, allowing the flavors to meld. Stir in the cooked rice and combine everything well.
- Stuff Peppers: Carefully fill each bell pepper with the chicken and rice mixture, pressing it down gently to fit as much filling as possible. Drizzle the tops of the stuffed peppers with a little olive oil for moisture and flavor.
- Bake: Cover the baking dish with foil and bake the peppers for 25–30 minutes at 375°F (190°C). To get crispier tops, remove the foil during the last 5 minutes of baking.
- Add Cheese: If you desire, sprinkle shredded mozzarella or cheddar cheese on top of the peppers during the final 5 minutes of baking. Allow the cheese to melt and become bubbly.
- Serve: Remove the peppers from the oven and let them cool slightly before serving. Garnish with extra pineapple chunks or chopped green onions if desired for added freshness and color.
Notes
- Blanching the peppers before stuffing is optional but helps soften them and reduce baking time.
- Use fresh or canned pineapple depending on availability; drain canned pineapple well to avoid excess moisture.
- The recipe can be made with either white or brown rice based on preference.
- Adjust red pepper flakes to control the heat level or omit for a milder dish.
- For a dairy-free version, omit the cheese topping or use a plant-based alternative.
- Leftovers refrigerate well for up to 3 days and can be reheated in the oven or microwave.
Keywords: teriyaki chicken stuffed peppers, pineapple chicken peppers, baked stuffed bell peppers, teriyaki chicken recipe, pineapple chicken rice peppers
