Description
This Teriyaki Pineapple Chicken and Rice Stuffed Peppers recipe combines sweet and savory flavors in a colorful, healthy meal. Tender shredded chicken and rice are mixed with juicy pineapple and teriyaki sauce, then stuffed into bell peppers and baked until tender. Perfect for a satisfying dinner that’s both delicious and visually appealing.
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. If desired, blanch the peppers in boiling water for 5 to 6 minutes to soften them slightly. Arrange the peppers upright in a baking dish.
- Cook Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant. Add shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes, salt, and pepper. Cook the mixture for 5 to 6 minutes, stirring occasionally. Stir in the cooked rice to combine all ingredients thoroughly.
- Stuff Peppers: Spoon the chicken and rice mixture into each prepared bell pepper, pressing down gently to pack the filling.
- Drizzle with Oil: Lightly drizzle the tops of the stuffed peppers with olive oil to keep them moist while baking.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25 to 30 minutes. For crisper tops, remove the foil during the last 5 minutes of baking.
- Add Cheese: If using cheese, sprinkle it on top of the peppers during the final 5 minutes of baking. Allow the cheese to melt completely.
- Serve: Remove the peppers from the oven and let them cool lightly before serving. Garnish with extra pineapple chunks or chopped green onions if desired.
Notes
- Use leftover cooked chicken to speed up preparation.
- Substitute rice with quinoa or cauliflower rice for a different texture or to reduce carbs.
- Prepare stuffed peppers ahead of time and refrigerate for up to 2 days before baking.
- For a vegetarian version, replace chicken with black beans or tofu.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
