Teriyaki Pineapple Chicken and Rice Stuffed Peppers
A delightful weeknight dinner featuring chicken, rice, and pineapple stuffed into bell peppers with a savory teriyaki twist.
Ingredients
Main 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 For sautéing
- 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
Preparation
- Preheat oven to 375°F (190°C). Cut the tops off the peppers and remove the seeds. Optionally, blanch for 5–6 minutes. Place the peppers in a baking dish.
Cooking
- Heat olive oil in a skillet. Sauté garlic for 1–2 minutes, then add shredded chicken, teriyaki sauce, pineapple, ginger, red pepper flakes, salt, and pepper. Cook for 5–6 minutes.
- Stir in cooked rice and combine well.
- Fill each pepper with the chicken and rice mixture, pressing down gently. Drizzle the tops with olive oil.
- Cover with foil and bake for 25–30 minutes. For crispier tops, uncover for the last 5 minutes.
- If using cheese, sprinkle on top during the final 5 minutes of baking and let melt.
- Cool slightly before serving. Garnish with extra pineapple or green onions if desired.
Notes
Assemble and refrigerate for up to 24 hours and bake as directed. Optionally use leftover rotisserie chicken for convenience. Adjust spiciness based on your preference for red pepper flakes.