Why Make This Recipe
Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a fun and tasty meal that blends sweet and savory flavors. This dish is not only colorful and appealing but also healthy and filling. It’s a great way to incorporate vegetables into your meal while enjoying the delicious combination of chicken, rice, and pineapple. Perfect for family dinners or meal prep, these stuffed peppers can easily become a favorite in your home.
How to Make Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Ingredients:
- 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
- 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)
Directions:
- Preheat the oven to 375°F (190°C).
- Cut the tops off the peppers and remove the seeds. Optionally, blanch the peppers for 5–6 minutes in boiling water. Then, place them in a baking dish.
- In a skillet, heat 1 tablespoon of olive oil. Sauté the minced garlic for about 1–2 minutes until fragrant.
- Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), salt, and pepper to the skillet. Cook for about 5–6 minutes, stirring well.
- Stir in the cooked rice until everything is combined nicely.
- Fill each bell pepper with the chicken and rice mixture, pressing it down gently to fit.
- Drizzle olive oil on top of each stuffed pepper.
- Cover the dish with foil and bake in the preheated oven for 25–30 minutes. For a crispier top, uncover and bake for an additional 5 minutes.
- If you’re using cheese, sprinkle it on top during the last 5 minutes of baking and let it melt.
- Let the peppers cool slightly before serving. Garnish with extra pineapple or chopped green onions if you like.
How to Serve Teriyaki Pineapple Chicken and Rice Stuffed Peppers
These stuffed peppers are perfect on their own as a main dish. You can serve them alongside a simple salad or some steamed vegetables for a complete meal. They can also be enjoyed as leftovers for lunch or dinner the next day.
How to Store Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Store any leftover stuffed peppers in an airtight container in the refrigerator. They will stay fresh for about 3–4 days. To reheat, simply pop them in the microwave or bake them in the oven until heated through.
Tips to Make Teriyaki Pineapple Chicken and Rice Stuffed Peppers
- For extra flavor, consider marinating the chicken in teriyaki sauce before cooking.
- You can add other vegetables like shredded carrots or chopped green onions into the filling for added nutrition.
- If you want a spicier kick, increase the amount of red pepper flakes or add some chopped jalapeños.
Variation
Feel free to switch up the protein by using ground turkey or tofu instead of chicken. You can also swap the rice with quinoa or cauliflower rice for a lower-carb option. Different types of cheese can also change the flavor profile if you prefer something different.
FAQs
Can I make stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers the day before and store them in the fridge. Just bake them when you are ready to serve.
Can I freeze the stuffed peppers?
Absolutely! You can freeze them after baking for up to 3 months. Just thaw in the refrigerator before reheating.
What can I serve with stuffed peppers?
You can serve them with a side salad, steamed vegetables, or some crusty bread. They are versatile and can pair well with many sides!
Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Ingredients
Chicken and 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 for sautéing
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- to taste salt and pepper
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) for topping
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the tops off the peppers and remove the seeds. Optionally, blanch the peppers for 5–6 minutes in boiling water. Then, place them in a baking dish.
Cooking
- In a skillet, heat 1 tablespoon of olive oil. Sauté the minced garlic for about 1–2 minutes until fragrant.
- Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), salt, and pepper to the skillet. Cook for about 5–6 minutes, stirring well.
- Stir in the cooked rice until everything is combined nicely.
- Fill each bell pepper with the chicken and rice mixture, pressing it down gently to fit.
- Drizzle olive oil on top of each stuffed pepper.
- Cover the dish with foil and bake in the preheated oven for 25–30 minutes. For a crispier top, uncover and bake for an additional 5 minutes.
- If you’re using cheese, sprinkle it on top during the last 5 minutes of baking and let it melt.
- Let the peppers cool slightly before serving. Garnish with extra pineapple or chopped green onions if you like.
