Teriyaki Pineapple Chicken and Rice Stuffed Peppers (Sweet & Savory) Recipe
Delight in the perfect balance of sweet and savory with these Teriyaki Pineapple Chicken and Rice Stuffed Peppers. Tender shredded chicken and fluffy rice blend with juicy pineapple and a flavorful teriyaki sauce, all baked inside vibrant bell peppers for a hearty, colorful meal that’s easy to prepare and sure to impress.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 stuffed peppers (serves 4) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Ingredients
Scale
For the Chicken and Rice Filling:
- 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
For the Stuffed Peppers:
- 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)
Instructions
- Prep Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove all seeds thoroughly. For a softer texture, you may choose to blanch the peppers in boiling water for 5 to 6 minutes. Arrange the peppers upright in a baking dish to prepare for stuffing.
- Cook Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant. Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), and season with salt and pepper. Cook the mixture for 5 to 6 minutes, stirring occasionally, until heated and well combined. Finally, stir in the cooked rice and mix thoroughly.
- Stuff Peppers: Spoon the chicken and rice filling into each prepared bell pepper, pressing down gently to pack the mixture evenly. Drizzle the tops lightly with olive oil to help with roasting and browning.
- Bake: Cover the baking dish with foil and bake the stuffed peppers in the preheated oven for 25 to 30 minutes, allowing the peppers to soften and the flavors to meld. To achieve a crisper top, remove the foil during the last 5 minutes of baking.
- Add Cheese: If you prefer a cheesy topping, sprinkle shredded mozzarella or cheddar cheese over each stuffed pepper during the final 5 minutes of baking. Allow the cheese to melt and turn slightly golden before removing from the oven.
- Serve: Let the stuffed peppers cool slightly before serving to enhance flavor and texture. Optionally garnish with extra pineapple chunks or chopped green onions for added freshness and presentation appeal.
Notes
- Use either fresh or canned pineapple; just make sure to drain canned pineapple well to avoid excess moisture.
- Blanching the peppers before baking can help soften them, but it’s optional based on your texture preference.
- For a spicier dish, increase the red pepper flakes according to taste.
- Substitute chicken breasts with thighs for a juicier filling.
- Use brown rice for added fiber and a nuttier flavor.
- Cheese is optional and can be omitted for a lighter or dairy-free option.
Keywords: Teriyaki chicken stuffed peppers, pineapple stuffed peppers, baked bell peppers recipe, sweet and savory chicken peppers, easy stuffed pepper recipes
