Teriyaki Pineapple Chicken and Rice Stuffed Peppers: A Sweet and Savory Meal
Enjoy these colorful stuffed peppers filled with tender chicken, sweet pineapple, and savory teriyaki flavors for a delightful meal.
Ingredients
Protein
- 2 large boneless, skinless chicken breasts shredded
- 1 cup cooked rice white or brown
- 0.5 cup diced pineapple fresh or canned, drained
- 0.25 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon ground ginger
- 0.5 teaspoon red pepper flakes optional
- to taste Salt and pepper
Bell Peppers
- 4 large bell peppers any color, tops cut off and seeds removed
- 1 tablespoon olive oil for drizzling
- 0.25 cup shredded mozzarella or cheddar cheese optional
Instructions
- Preheat oven to 375°F (190°C). Prepare peppers by cutting tops off and removing seeds.
- Heat olive oil, sauté garlic 1–2 minutes, then add chicken, teriyaki sauce, pineapple, ginger, red pepper flakes, salt, and pepper. Cook 5–6 minutes, then stir in rice.
- Stuff peppers with the chicken mixture, drizzle with olive oil, and place in baking dish.
- Cover with foil and bake 25–30 minutes. Uncover last 5 minutes for crispier tops. Add cheese during last 5 minutes if using.
- Let cool slightly, then serve garnished with extra pineapple or green onions if desired.
Notes
For extra flavor, add chopped green onions or a drizzle of additional teriyaki sauce before serving.