Description
Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a sweet and savory baked dinner filled with tender shredded chicken, juicy pineapple, fluffy rice, and glossy teriyaki sauce. Packed inside colorful bell peppers and baked until tender, this easy meal delivers bold flavor, balanced nutrition, and a beautiful presentation perfect for weeknight dinners or casual entertaining.
Ingredients
For the Chicken and Rice Filling
2 large boneless skinless chicken breasts, cooked and shredded
1 cup cooked rice (white or brown)
½ cup diced pineapple (fresh or canned, drained)
¼ cup teriyaki sauce
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon ground ginger
½ teaspoon red pepper flakes (optional)
Salt and pepper to taste
For the Stuffed Peppers
4 large bell peppers (any color), tops removed and seeds cleaned out
1 tablespoon olive oil (for drizzling)
¼ cup shredded mozzarella or cheddar cheese (optional)
Optional Garnish
Chopped green onions
Sesame seeds
Extra pineapple pieces
Instructions
Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. If desired, blanch peppers in boiling water for 5–6 minutes for softer texture. Place upright in a baking dish.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
Stir in shredded chicken, diced pineapple, teriyaki sauce, ground ginger, red pepper flakes, salt, and pepper. Cook for 5–6 minutes until heated through and well coated in sauce.
Add cooked rice to the skillet and stir until evenly combined with the chicken mixture.
Spoon the filling into each bell pepper and press gently so the mixture packs nicely.
Drizzle peppers lightly with olive oil. Cover with foil and bake for 25–30 minutes until peppers are tender.
During the final 5 minutes, sprinkle shredded cheese on top and return to the oven until melted.
Allow peppers to cool slightly before serving. Garnish with green onions, sesame seeds, or extra pineapple if desired.
Notes
Leftover rotisserie chicken works great and saves time.
Brown rice adds extra fiber while white rice keeps the filling softer.
Ground turkey can replace chicken for a budget-friendly option.
For a low-carb version, substitute cauliflower rice.
Stuffed peppers can be assembled ahead and refrigerated for up to 2 days before baking.
To make vegetarian, replace chicken with black beans or tofu.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 310
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 55 mg