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Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

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★★★★★

4.6 from 131 reviews

Teriyaki Pineapple Chicken and Rice Stuffed Peppers offer a deliciously sweet and savory meal combining tender shredded chicken, juicy pineapple, and hearty rice packed into colorful bell peppers. This easy-to-make dish is perfect for a balanced and satisfying dinner or meal prep, bringing bold Asian-inspired flavors with a nutritious twist.

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 (store-bought or homemade)
  • 1 tablespoon olive oil (for sautéing)
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 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 over the peppers)
  • 1/4 cup shredded mozzarella or cheddar cheese (optional, for topping)

Instructions

  1. Prep Peppers: Preheat your oven to 375°F (190°C). Cut off the tops of the bell peppers and remove seeds and membranes. Optionally, blanch the peppers in boiling water for 5-6 minutes to soften them slightly. Place the prepared peppers upright in a baking dish.
  2. Cook Filling: Heat olive oil in a large skillet over medium heat. Sauté minced garlic for 1-2 minutes until fragrant. Add shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), salt, and pepper. Cook for about 5-6 minutes, allowing flavors to mingle and chicken to heat through. Stir in cooked rice and combine thoroughly. Adjust seasoning if needed.
  3. Stuff Peppers: Spoon the chicken and rice mixture into each bell pepper carefully, pressing lightly to pack the filling. Drizzle a bit of olive oil over the tops of the stuffed peppers.
  4. Bake: Cover the baking dish with aluminum foil. Bake for 25-30 minutes until the peppers are tender. For a crispier top, remove the foil during the last 5 minutes of cooking.
  5. Add Cheese (Optional): If using cheese, sprinkle shredded mozzarella or cheddar on top of the peppers during the final 5 minutes of baking. Bake until cheese is bubbly and melted.
  6. Serve: Remove stuffed peppers from the oven and allow to cool for a few minutes. Serve warm, garnished with extra pineapple or green onions if desired.

Notes

  • Use leftover cooked chicken to save time.
  • Substitute rice with quinoa or cauliflower rice for a healthier variation.
  • Make the stuffed peppers ahead of time and refrigerate for up to 2 days before baking.
  • Make vegetarian by replacing chicken with black beans, tofu, or tempeh.

Keywords: Teriyaki Pineapple Chicken and Rice Stuffed Peppers, chicken rice stuffed peppers, sweet and savory stuffed peppers, baked stuffed peppers recipe

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