Description
Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a deliciously sweet and savory meal featuring tender shredded chicken combined with pineapple, rice, and a flavorful teriyaki sauce. Stuffed into colorful bell peppers and baked to perfection, this dish offers a perfect blend of textures and tastes, making it a satisfying dinner option.
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 the seeds. Optionally, blanch the peppers in boiling water for 5 to 6 minutes to soften them slightly. Arrange the peppers in a baking dish.
- Cook Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the minced garlic for 1 to 2 minutes until fragrant. Add shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), salt, and pepper. Cook the mixture for 5 to 6 minutes, allowing the flavors to combine. Stir in the cooked rice and mix well.
- Stuff Peppers: Spoon the chicken and rice filling into each prepared bell pepper, pressing the mixture down gently to pack it well. Drizzle the tops of the stuffed peppers with 1 tablespoon of olive oil.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25 to 30 minutes. For a crispier top, uncover the peppers during the last 5 minutes of cooking.
- Add Cheese: If desired, sprinkle shredded mozzarella or cheddar cheese on top of the stuffed peppers during the final 5 minutes of baking and allow it to melt.
- Serve: Remove the peppers from the oven and let them cool slightly before serving. Garnish with extra pineapple chunks or sliced green onions if you like.
Notes
- Use leftover shredded chicken to save preparation time.
- Substitute the rice with quinoa or cauliflower rice for a different texture or lower carb option.
- Prepare the stuffed peppers ahead and refrigerate them for up to 2 days before baking.
- Make a vegetarian version by replacing chicken with black beans or tofu.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
