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Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe

Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe
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★★★★★

5.2 from 31 reviews

Teriyaki Pineapple Chicken Rice Stuffed Peppers are a flavorful and colorful meal perfect for a wholesome lunch or dinner. These bell peppers are filled with a savory mixture of shredded chicken, cooked rice, sweet pineapple tidbits, and coated in tangy teriyaki sauce, then baked to perfection and topped with melted mozzarella cheese. Garnished with green onions and sesame seeds, this dish combines sweet, savory, and umami flavors in a nutritious, satisfying stuffed pepper recipe.

Ingredients

Scale

Peppers

  • 4 large bell peppers, halved and seeds removed
  • 1 tablespoon olive oil

Stuffing

  • 1 pound cooked chicken breast, shredded or diced
  • 2 cups cooked rice
  • 1 cup canned pineapple tidbits, drained
  • 1/2 cup teriyaki sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper

Toppings and Garnish

  • 1 cup shredded mozzarella cheese or a cheese blend
  • 2 green onions, sliced (optional, for garnish)
  • Sesame seeds (optional, for garnish)

Instructions

  1. Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the peppers.
  2. Prepare Peppers: Place the halved bell peppers cut side up on a baking dish, drizzle with olive oil, and bake for about 10 minutes to soften slightly and enhance their flavor.
  3. Make the Stuffing: In a large bowl, combine the shredded cooked chicken, cooked rice, drained pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper. Mix thoroughly until all ingredients are evenly coated with the sauce.
  4. Stuff the Peppers: Remove the baked peppers from the oven and stuff each half generously with the chicken and rice mixture, pressing down gently to ensure they are well filled.
  5. Add Cheese Topping: Sprinkle shredded mozzarella cheese or your preferred cheese blend over the top of each stuffed pepper half to add a creamy, melty finish.
  6. Bake Again: Return the stuffed peppers to the oven and bake for an additional 15–20 minutes, or until the cheese is melted, bubbly, and the peppers are tender but still hold their shape.
  7. Garnish and Serve: Remove the peppers from the oven and let them cool slightly. Garnish with sliced green onions and sesame seeds as desired. Serve warm for best flavor.

Notes

  • You can customize the cheese by using cheddar, Monterey Jack, or a cheese blend for different flavor profiles.
  • To make this dish gluten-free, ensure your teriyaki sauce is gluten-free or substitute with tamari sauce.
  • Use fresh pineapple if available for a fresher taste, but canned pineapple tidbits work well and add sweetness.
  • If you prefer a spicier version, add a pinch of red pepper flakes to the stuffing mixture.
  • This recipe can be meal-prepped by assembling the peppers ahead of time and baking them when ready to eat.

Nutrition

Keywords: teriyaki chicken, stuffed peppers, pineapple chicken, baked peppers, chicken rice recipe, easy dinner, healthy stuffed peppers

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