Description
Delicious and colorful Teriyaki Pineapple Chicken & Rice Stuffed Peppers combine juicy bell peppers with a savory-sweet filling of shredded chicken, rice, pineapple, and teriyaki sauce. Baked to perfection and optionally topped with melted cheese, these stuffed peppers make a satisfying and vibrant dinner that brings a delightful balance of flavors and textures.
Ingredients
Scale
Peppers
- 4 large bell peppers (any color), halved and seeded
Filling
- 1 tablespoon olive oil
- 1 lb cooked, shredded or diced chicken breast
- 1 cup cooked white or brown rice
- 1 cup canned pineapple tidbits (drained)
- â…“ cup teriyaki sauce (plus more for drizzling)
- 2 green onions, thinly sliced
- Salt and pepper, to taste
Topping (Optional)
- ½ cup shredded mozzarella or Monterey Jack cheese
- Sesame seeds for garnish
- Extra green onions for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish that will fit all the pepper halves comfortably.
- Prepare Peppers: Slice the bell peppers in half lengthwise and carefully remove seeds and membranes. Arrange the peppers cut side up in the greased baking dish.
- Make the Filling: In a large bowl, combine the cooked chicken, cooked rice, drained pineapple tidbits, teriyaki sauce, sliced green onions, salt, and pepper. Mix everything thoroughly so the filling is well coated and evenly combined.
- Stuff the Peppers: Spoon the filling mixture into each pepper half, packing it down slightly to fill them well. If desired, sprinkle shredded cheese evenly on top of each stuffed pepper.
- Bake: Cover the baking dish with foil and bake for 25 to 30 minutes. Then remove the foil and continue baking for an additional 5 to 10 minutes until the peppers are tender and the cheese is melted and bubbly if using.
- Garnish and Serve: Once baked, garnish the stuffed peppers with sesame seeds and extra sliced green onions. Drizzle with additional teriyaki sauce if preferred. Serve warm.
Notes
- You can use any color bell peppers according to your preference.
- Cook the chicken and rice ahead of time to streamline the process.
- For a spicier kick, add a pinch of red pepper flakes to the filling.
- To make this meal gluten-free, ensure your teriyaki sauce is gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
