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Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Teriyaki Pineapple Chicken & Rice Stuffed Peppers
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Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a vibrant and flavorful dish featuring bell peppers filled with savory teriyaki chicken, sweet pineapple chunks, and fluffy rice. Easy to prepare and perfect for weeknight dinners or meal prep, this recipe offers a sweet and savory tropical twist to classic stuffed peppers, baked to perfection with minimal cleanup.

Ingredients

Scale

Vegetables

  • 4 large bell peppers (red, yellow, or green)
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced

Protein

  • 1 lb chicken breast or thighs, diced or shredded

Grains

  • 1 1/2 cups cooked jasmine or basmati rice (preferably day-old)

Flavorings & Sauces

  • 3/4 cup teriyaki sauce
  • 1 cup pineapple chunks (fresh or canned, drained)
  • 1 tbsp olive oil or sesame oil

Optional Garnishes

  • 1 tbsp toasted sesame seeds
  • Fresh cilantro, chopped (optional)
  • Thinly sliced red chili (optional)

Instructions

  1. Prepare the peppers: Slice the tops off the bell peppers and carefully remove the seeds and membranes. Lightly brush the outsides with oil and set aside to keep them fresh and ready for stuffing.
  2. Cook the chicken filling: In a skillet over medium heat, sauté the diced chicken with minced garlic and ginger in oil until cooked through. Stir in the teriyaki sauce and pineapple chunks, allowing the chicken to absorb the sweet and savory flavors.
  3. Mix the stuffing: In a bowl, combine the cooked chicken mixture with the fluffy cooked rice and chopped green onions. Taste and adjust seasoning as needed to ensure vibrant flavor.
  4. Stuff the peppers: Generously fill each prepared bell pepper with the teriyaki pineapple chicken and rice mixture, packing it firmly but without overstuffing to avoid spills during baking.
  5. Bake to perfection: Place the stuffed peppers upright in a baking dish, cover with foil, and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and the tops are slightly caramelized.

Notes

  • Use fresh bell peppers that are firm and free of soft spots for the best texture.
  • Cook rice ahead of time or use day-old rice to prevent mushy stuffing.
  • Don’t overfill peppers; leave some space at the top to avoid overflow while baking.
  • Taste and adjust the sweetness or saltiness of the teriyaki sauce mixture before stuffing.
  • Let the stuffed peppers rest for 5 minutes after baking to firm up and make slicing easier.

Nutrition

Keywords: teriyaki, pineapple, chicken, rice, stuffed peppers, easy dinner, meal prep, one-pan, tropical flavor, gluten free

Find it online: https://marybaking.com/teriyaki-pineapple-chicken-rice-stuffed-peppers/