Name: Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
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)

Description

A delightful twist on a classic dish, combining tender shredded chicken, juicy pineapple, and vibrant bell peppers for a hearty meal.

Ingredients

Scale

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)

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Instructions

Preheat the oven to 375°F (190°C). Cut the tops off the peppers and remove the seeds. Optionally blanch them in boiling water for 5–6 minutes to soften them. Place the peppers in a baking dish.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 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 5–6 minutes until heated through.
Stir in the cooked rice and mix well.
Fill each pepper with the chicken and rice mixture, pressing down gently. Drizzle with olive oil.
Cover the baking dish with foil and bake for 25–30 minutes. Uncover for the last 5 minutes for a crispier top.
If using cheese, sprinkle it on top during the last 5 minutes of baking.
Allow to cool slightly before serving. Optionally garnish with pineapple or green onions.

Notes

Choose fresh ingredients for the best flavor. These stuffed peppers can be prepared ahead and stored in the fridge for up to a day before baking.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Asian

Nutrition

Serving Size: 1 pepper
Calories: 350
Sugar: 10g
Sodium: 540mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 24g
Cholesterol: 80mg