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Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

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★★★★★

4.4 from 98 reviews

Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a deliciously unique, sweet and savory meal featuring tender shredded chicken, juicy pineapple, and hearty rice all packed into colorful bell peppers. This healthy and satisfying recipe combines bold Asian-inspired flavors with a balanced mix of protein, vegetables, and carbs, making it perfect for an easy weeknight dinner or meal prep.

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 (store-bought or homemade)
  • 1 tablespoon olive oil (for sautéing)
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 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 over the peppers)
  • 1/4 cup shredded mozzarella or cheddar cheese (optional, for topping)

Instructions

  1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds and membranes inside. Optionally, blanch the peppers in boiling water for 5-6 minutes to soften them slightly. Place the prepared peppers in a baking dish.
  2. Cook the Chicken and Rice: Heat olive oil in a large skillet over medium heat. Sauté minced garlic for 1-2 minutes until fragrant. Add shredded chicken, teriyaki sauce, diced pineapple, ground ginger, and red pepper flakes (if using). Stir and cook for 5-6 minutes to allow flavors to meld and chicken to heat through. Stir in the cooked rice and combine well. Season with salt and pepper to taste.
  3. Stuff the Peppers: Spoon the chicken and rice mixture into each bell pepper, pressing gently to pack the filling tightly. Drizzle olive oil over the tops of the peppers.
  4. Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes until the peppers are tender. For a crispier top, uncover the peppers during the last 5 minutes of baking.
  5. Add the Cheese (Optional): Sprinkle shredded mozzarella or cheddar cheese on top of the stuffed peppers during the last 5 minutes of baking. Continue baking until the cheese is melted and bubbly.
  6. Serve and Enjoy: Remove the peppers from the oven and let them cool slightly. Serve warm and garnish with extra pineapple or green onions if desired.

Notes

  • Use leftover cooked chicken to save time.
  • Substitute rice with quinoa or cauliflower rice for a healthier or low-carb option.
  • You can prepare the stuffed peppers in advance and refrigerate for up to 2 days before baking.
  • Make a vegetarian version by replacing chicken with black beans, tofu, or tempeh.
  • Adjust heat by adding sriracha sauce or extra red pepper flakes.
  • Ensure canned pineapple is well drained to prevent excess moisture in the filling.

Keywords: Teriyaki Pineapple Chicken and Rice Stuffed Peppers, chicken rice stuffed peppers, sweet and savory stuffed peppers, baked stuffed peppers recipe

Find it online: https://kitchenbynora.com/teriyaki-pineapple-chicken-and-rice-stuffed-peppers-recipe/