Description
Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a sweet and savory dinner filled with tender chicken, juicy pineapple, and rice, all baked inside colorful bell peppers. They are easy to make, satisfying, and perfect for a flavorful family meal or meal prep.
Ingredients
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 and well 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
Stuffed Peppers
- 4 large bell peppers, any color, tops removed and seeds cleaned out
- 1 tablespoon olive oil, for drizzling
- 1/4 cup shredded mozzarella or cheddar cheese, optional
Instructions
Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes from the inside. Make sure the peppers are clean and ready to hold the filling.
If you want softer peppers, you can blanch them in boiling water for 5 to 6 minutes before stuffing. This step is optional, but it helps the peppers become more tender in the oven. Once they are prepped, place them upright in a baking dish.
Set a large skillet over medium heat and add the olive oil. When the oil is warm, add the minced garlic and cook for 1 to 2 minutes, just until fragrant. Stir often so it does not brown too quickly.
Add the shredded chicken to the skillet, followed by the teriyaki sauce, diced pineapple, ground ginger, and red pepper flakes if you are using them. Season with salt and pepper. Stir everything together and cook for about 5 to 6 minutes so the chicken heats through and the flavors blend.
Once the mixture looks glossy and combined, add the cooked rice. Stir until the rice is evenly coated and distributed through the filling. Taste the mixture and adjust the seasoning if needed.
Spoon the chicken and rice mixture into each prepared bell pepper. Pack the filling in gently so each pepper gets a generous amount without splitting.
If you have extra filling, mound a little on top. That is perfectly fine and helps the peppers look hearty and full.
Drizzle the tops of the stuffed peppers with a little olive oil. Cover the baking dish with foil and place it in the oven.
Bake for 25 to 30 minutes, or until the peppers are tender and the filling is hot all the way through. If you want the tops to brown a little more, remove the foil during the last 5 minutes of baking.
If you want cheese, sprinkle it over the peppers during the final 5 minutes of baking. Return the dish to the oven and bake until the cheese melts and bubbles.
Take the peppers out of the oven and let them rest for a few minutes before serving. Add extra pineapple or sliced green onions on top if you want a fresh garnish. Serve warm and enjoy.
Notes
- Leftover chicken: This is a great way to use up cooked chicken and save time.
- Rice swaps: Quinoa or cauliflower rice both work well if you want a different texture or a lighter version.
- Make-ahead option: You can assemble the peppers and refrigerate them for up to 2 days before baking.
- Vegetarian version: Swap the chicken for black beans or tofu for a meatless variation.