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Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe

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★★★★★

4.7 from 79 reviews

Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a sweet and savory dinner featuring tender shredded chicken, juicy pineapple, and hearty rice all packed into colorful bell peppers. This healthy, satisfying, and easy-to-prepare dish combines bold flavors with simple ingredients, making it perfect for an easy weeknight dinner or meal prep. The umami-rich teriyaki sauce balances perfectly with the sweetness of pineapple, while the peppers provide a nutritious vegetable base, resulting in a balanced and delicious main course.

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. Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds and membranes inside. 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 the Chicken and Rice: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add shredded chicken, then stir in teriyaki sauce, diced pineapple, ground ginger, and red pepper flakes if using. Cook for 5-6 minutes to allow flavors to meld and the chicken to warm through. Finally, add the cooked rice and combine thoroughly. Season with salt and pepper to taste.
  3. Stuff the Peppers: Spoon the chicken and rice mixture evenly into each bell pepper, pressing gently to pack the filling securely. Drizzle olive oil over the tops of the stuffed peppers to help with baking.
  4. Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes until the peppers are tender. For a crispy top, remove the foil during the last 5 minutes of baking.
  5. Add the Cheese (Optional): If desired, sprinkle shredded mozzarella or cheddar cheese on top of the peppers during the final 5 minutes of baking and continue until the cheese is melted and bubbly.
  6. Serve and Enjoy: Remove the stuffed peppers from the oven and let them cool slightly. Serve warm, garnished with extra pineapple chunks or chopped green onions for added freshness.

Notes

  • Use leftover shredded chicken to save preparation time.
  • Substitute cooked rice with quinoa or cauliflower rice for a healthier or low-carb option.
  • Prepare 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.
  • Ensure canned pineapple is well-drained to avoid excess moisture in the filling.
  • Avoid overcooking peppers to keep them tender but not mushy.

Keywords: teriyaki chicken, stuffed peppers, pineapple chicken, rice stuffed peppers, sweet and savory chicken, healthy stuffed peppers, easy dinner recipe, meal prep, baked stuffed peppers

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