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Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Teriyaki Pineapple Chicken and Rice Stuffed Peppers
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Colorful bell peppers stuffed with a sweet and savory mix of shredded chicken, pineapple, rice, and tangy teriyaki sauce, baked to tender perfection. A complete, balanced meal that’s as fun to make as it is to eat.

  • Author: François Lemoine
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 min
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baked
  • Cuisine: Fusion
  • Diet: Gluten-Free Adaptable, Dairy-Free Adaptable

Ingredients

Scale

2 large boneless, skinless chicken breasts (cooked and shredded)
1 cup cooked rice (white or brown)
1/2 cup diced pineapple (fresh or canned, drained)
1/4 cup teriyaki sauce (check label for dietary needs)
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon ground ginger
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
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

  1. Preheat oven to 375°F (190°C). Prepare peppers by cutting off tops and removing seeds. Optionally blanch in boiling water for 5–6 minutes, then drain. Place upright in a baking dish.
  2. Heat 1 tbsp olive oil in a skillet over medium heat. Sauté minced garlic for 1-2 minutes until fragrant.
  3. Add shredded chicken, teriyaki sauce, diced pineapple, ginger, red pepper flakes (if using), salt, and pepper. Cook for 5-6 minutes, stirring.
  4. Stir in cooked rice until well combined and heated through.
  5. Spoon the filling into each prepared pepper, pressing down gently. Drizzle tops with the remaining olive oil.
  6. Cover dish tightly with foil and bake for 25-30 minutes. For crispier tops, uncover for the last 5-7 minutes. If using cheese, sprinkle on during final minutes to melt.
  7. Let cool slightly before serving. Garnish with extra pineapple or green onions if desired.

Notes

  • For a time-saver, use pre-cooked rotisserie chicken.
  • Ensure pineapple is well-drained to prevent a soggy filling.
  • Blanching the peppers first ensures they become tender when baked.
  • Leftovers store well in the fridge for 3-4 days and reheat beautifully.

Nutrition

Find it online: https://prepmealkitchen.com/teriyaki-pineapple-chicken-and-rice-stuffed-peppers/