Description
Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a flavorful and colorful meal featuring tender bell peppers filled with a delicious mixture of shredded chicken, rice, sweet pineapple tidbits, and savory teriyaki sauce. Baked to perfection with a melty cheese topping, these stuffed peppers offer a perfect balance of sweet and savory flavors making them a delightful and satisfying family-friendly dinner.
Ingredients
Scale
Peppers
- 4 large bell peppers (any color), halved and seeded
- 1 tablespoon olive oil
Filling
- 1 lb cooked, shredded or diced chicken breast
- 1 cup cooked white or brown rice
- 1 cup canned pineapple tidbits (drained)
- â…“ cup teriyaki sauce (plus more for drizzling)
- 2 green onions, thinly sliced
- Salt and pepper, to taste
- ½ cup shredded mozzarella or Monterey Jack cheese (optional)
Garnish
- Sesame seeds (optional)
- Extra green onions (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish that can accommodate all the pepper halves laying cut-side up.
- Prepare Peppers: Slice the bell peppers in half lengthwise, then remove the seeds and membranes carefully to create hollow halves ready for stuffing. Place them cut-side up in the prepared baking dish.
- Make the Filling: In a large bowl, combine the cooked shredded or diced chicken breast, cooked rice, drained pineapple tidbits, teriyaki sauce, thinly sliced green onions, salt, and pepper. Mix thoroughly until all ingredients are well coated and evenly incorporated.
- Stuff the Peppers: Spoon the chicken and rice mixture generously into each pepper half, pressing the filling down slightly to pack it in firmly. If desired, sprinkle shredded mozzarella or Monterey Jack cheese evenly on top of each stuffed pepper.
- Bake: Cover the baking dish with aluminum foil and place it in the oven. Bake for 25 to 30 minutes until the peppers become tender. Remove the foil and continue baking for an additional 5 to 10 minutes to allow the cheese to melt and slightly brown.
- Serve: Once baked, garnish the stuffed peppers with sesame seeds and extra sliced green onions for added flavor and presentation. Drizzle additional teriyaki sauce over the peppers if desired before serving.
Notes
- You can use any color bell peppers based on your preference or what’s available.
- For a lower-fat option, omit the cheese topping or choose a low-fat cheese.
- Using cooked chicken and rice prepared ahead helps reduce total cooking time.
- Feel free to substitute pineapple tidbits with fresh pineapple if preferred, just ensure they are chopped small and drained well.
- Adjust the amount of teriyaki sauce to taste depending on how saucy you prefer the filling.
- These stuffed peppers can be reheated in the oven covered with foil to preserve moisture.
