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Teriyaki Pineapple Chicken and Rice Stuffed Peppers

A deliciously sweet and savory dish featuring bell peppers stuffed with a mix of shredded chicken, rice, pineapple, and teriyaki sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the 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 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)

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Cut tops off peppers and remove seeds. Optionally blanch for 5–6 minutes. Place in baking dish.
  2. Heat olive oil in skillet. Sauté garlic for 1–2 minutes, then add shredded chicken, teriyaki sauce, pineapple, ginger, red pepper flakes, salt, and pepper. Cook for 5–6 minutes.
  3. Stir in rice and combine well.
Assembly and Baking
  1. Fill each pepper with chicken and rice mixture, pressing down gently. Drizzle tops with olive oil.
  2. Cover with foil and bake for 25–30 minutes. For crispier tops, uncover for the last 5 minutes.
  3. If using, sprinkle cheese on top during the final 5 minutes of baking and let melt.
  4. Cool slightly before serving. Garnish with extra pineapple or green onions if desired.

Notes

Store leftover peppers in an airtight container in the fridge for up to 3–4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or until hot.