Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe
Teriyaki Pineapple Chicken Rice Stuffed Peppers are a delicious fusion dish combining savory teriyaki chicken, sweet pineapple, and tender bell peppers stuffed with a flavorful rice mixture and topped with melted cheese. This easy oven-baked recipe offers a perfect balance of sweet and savory flavors and serves as a healthy, protein-rich meal that can be customized for various dietary needs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 stuffed pepper halves (4 whole peppers halved) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Ingredients
Scale
Peppers
- 4 large bell peppers, halved and seeds removed
- 1 tablespoon olive oil
Filling
- 1 pound cooked chicken breast, shredded or diced
- 2 cups cooked rice
- 1 cup canned pineapple tidbits, drained
- 1/2 cup teriyaki sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Topping & Garnish
- 1 cup shredded mozzarella cheese or cheese blend
- 2 green onions, sliced (optional, for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare Peppers: Place halved bell peppers cut side up in a baking dish. Drizzle them with olive oil, then bake for about 10 minutes to soften slightly.
- Make Filling: In a large bowl, combine the cooked chicken, cooked rice, drained pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper. Mix thoroughly until all ingredients are evenly coated with the sauce.
- Stuff Peppers: Remove the baked peppers from the oven and stuff each half with the chicken and rice mixture. Press gently but firmly to fill them well.
- Add Cheese: Sprinkle shredded mozzarella or cheese blend evenly over the stuffed peppers.
- Bake Again: Return the stuffed peppers to the oven and bake for an additional 15 to 20 minutes, until the cheese is melted, bubbly, and slightly golden, and the peppers are tender.
- Garnish and Serve: Remove from oven and let cool for a few minutes. Garnish with sliced green onions and sesame seeds if desired, then serve warm.
Notes
- Choose bell peppers that can stand upright easily for even cooking and a neat presentation.
- Drain pineapple tidbits well to avoid excess moisture in the filling.
- Adjust seasoning to taste before stuffing the peppers, considering varied sweetness or saltiness of teriyaki sauces.
- For extra flavor and browning, broil the stuffed peppers for 2–3 minutes after baking.
- To make vegetarian, substitute chicken with cooked chickpeas, lentils, black beans, or tofu.
- For dairy-free version, omit the cheese or use a plant-based alternative.
- Add chili flakes, diced jalapeños, or sriracha for a spicy kick.
- Use cauliflower rice or shredded cooked cabbage as a low-carb alternative to rice.
- Prepared filling and prebaked peppers can be stored separately in the fridge for up to 3 days for easy meal prep.
Keywords: teriyaki chicken, stuffed peppers, pineapple, chicken rice, baked stuffed peppers, easy dinner, asian fusion, healthy meal, dinner recipe
