Description

This Teriyaki Pineapple Chicken & Rice Stuffed Peppers recipe combines tender chicken, sweet pineapple, and savory teriyaki sauce packed inside colorful bell peppers for a flavorful and wholesome meal. Baked to perfection, these stuffed peppers offer a delightful balance of sweet and savory with a hint of garlic and fresh herbs for garnish, making them an excellent family dinner option.

Ingredients

Scale

Peppers

4 bell peppers (any color, tops removed and seeds cleaned)

Filling

1 lb chicken breast or thighs, diced
1 cup jasmine rice, cooked
1 cup pineapple chunks (fresh or canned, drained)
0.5 cup shredded carrots
2 tbsp green onions, chopped
1 cup teriyaki sauce (store-bought or homemade)
1 tsp garlic powder
1 tbsp olive oil
Salt and pepper to taste

Garnish

Sesame seeds
Chopped cilantro or green onion

Instructions

Preheat and prepare peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds carefully. Lightly oil the peppers on the outside and inside, then place them in a baking dish. Bake the empty peppers for 10 minutes to soften slightly.
Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken, sprinkle with garlic powder, salt, and pepper. Cook the chicken until no longer pink in the center, about 6 to 8 minutes, stirring occasionally to ensure even cooking.
Combine the filling: In a large mixing bowl, combine the cooked chicken, cooked jasmine rice, pineapple chunks, shredded carrots, chopped green onions, and 1 cup teriyaki sauce. Mix thoroughly so all ingredients are evenly coated and combined.
Stuff the peppers: Remove the pre-baked peppers from the oven and carefully fill each pepper with the chicken and rice mixture. Fill them to the top, pressing gently to compact the filling. Place the stuffed peppers back in the baking dish and cover with aluminum foil.
Bake covered: Bake the stuffed peppers covered for 20 minutes, allowing the flavors to meld and the filling to heat through.
Finish baking uncovered: Remove the foil and optionally top each pepper with a little extra teriyaki sauce or cheese if desired. Bake uncovered for an additional 10 minutes to let the tops brown slightly and the sauce thicken.
Garnish and serve: Once baked, sprinkle the stuffed peppers with sesame seeds and chopped cilantro or green onions for a fresh finish. Serve warm as a satisfying main dish.

Notes

You can use any color bell peppers depending on your preference or availability.
Substitute chicken thighs for breasts to keep the filling more moist and flavorful.
If you prefer, homemade teriyaki sauce can be made using soy sauce, honey, garlic, and ginger.
To make this recipe gluten-free, ensure the teriyaki sauce used is gluten-free.
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave until heated through.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Asian-Inspired

Keywords: teriyaki chicken stuffed peppers, pineapple chicken peppers, baked stuffed peppers, asian stuffed peppers, chicken rice peppers