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Teriyaki Pineapple Chicken and Rice Stuffed Peppers

A vibrant and tasty dish that combines sweet pineapple, savory teriyaki, tender chicken, and rice, all served in a colorful baked bell pepper.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 350
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
  • to taste salt and pepper
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 a 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. Stir in the rice and combine well.
  3. Fill each pepper with the chicken and rice mixture, pressing down gently. Drizzle tops with olive oil.
Cooking
  1. Cover with foil and bake for 25–30 minutes. For crispier tops, uncover for last 5 minutes.
  2. If using, sprinkle cheese on top during the final 5 minutes of baking and let it melt.
Serving
  1. Cool slightly before serving. Garnish with extra pineapple or green onions if desired.

Notes

Let stuffed peppers rest for five minutes after baking to help the filling set. Serve with extra teriyaki sauce on the side.