Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe
Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine tender shredded chicken, sweet pineapple, and savory teriyaki sauce with fluffy rice, all baked inside colorful bell peppers. This sweet and savory meal is perfect for a flavorful weeknight dinner, offering a delightful blend of textures and tastes with an optional cheesy topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 stuffed peppers (serves 4) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
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
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- 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)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Instructions
- Prep Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove all seeds and membranes. Optionally, blanch the peppers in boiling water for 5 to 6 minutes to soften them slightly, then place the peppers upright in a baking dish.
- Cook Filling: Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant. Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes if using, and season with salt and pepper. Cook the mixture for 5 to 6 minutes, stirring occasionally. Stir in the cooked rice and combine everything thoroughly, allowing the flavors to meld.
- Stuff Peppers: Spoon the chicken and rice mixture into each prepared bell pepper, pressing down gently to pack the filling well. Drizzle the tops of the stuffed peppers lightly with olive oil to help with browning.
- Bake: Cover the baking dish with aluminum foil and bake the stuffed peppers in the preheated oven for 25 to 30 minutes. For a crispier top, remove the foil during the last 5 minutes of baking.
- Add Cheese: If using cheese, sprinkle the shredded mozzarella or cheddar on top of the peppers during the final 5 minutes of baking. Allow the cheese to melt and turn slightly golden.
- Serve: Remove the stuffed peppers from the oven and let them cool slightly before serving. Garnish with additional pineapple chunks or sliced green onions if desired for a fresh finish.
Notes
- Blanching the peppers before stuffing helps soften them and reduces baking time, but it’s optional.
- Use fresh pineapple for a sweeter crunch or canned pineapple made sure to drain well to avoid excess moisture.
- Substitute teriyaki sauce with a homemade mixture of soy sauce, honey, and ginger if preferred.
- The recipe is flexible with rice choice; brown rice adds more fiber but requires longer cooking time beforehand.
- The optional cheese topping complements the savory flavors but can be omitted for a lighter or dairy-free dish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Keywords: Teriyaki chicken stuffed peppers, pineapple chicken peppers, baked stuffed peppers, chicken and rice recipes, sweet and savory stuffed peppers
