introduction
This recipe makes bright, tasty stuffed peppers with teriyaki chicken, pineapple, and rice. It cooks in one baking dish and is easy to do on a weeknight. If you like simple chicken and rice meals, you may also enjoy smothered chicken and rice for another home-style idea.
why make this recipe
Make this recipe when you want a full meal in a pepper. It has protein, fruit, and rice all in one. The flavors are sweet and savory. It is good for meal prep and for feeding a family. For another bright dinner idea with rice, try the honey lime chicken avocado rice stack.
how to make Teriyaki Pineapple Chicken and Rice Stuffed Peppers
You cook the chicken and mix it with rice, pineapple, and teriyaki sauce. Then you fill cleaned bell peppers with the mixture, top them with cheese, and bake until hot and bubbly. The steps are simple and the peppers hold the meal for easy serving. For a different chicken filling idea, see the spinach and cheddar chicken burgers recipe for another way to use chicken and cheese together.
Ingredients :
2 large boneless skinless Chicken breasts, 4 large Bell peppers, 2 cloves Garlic, 1 tsp ground Ginger, 1/2 cup fresh or canned Pineapple, 1/4 cup Teriyaki sauce, 1 cup cooked white or brown Rice, 1/2 tsp Red pepper flakes, Salt and pepper, 2 tbsp Olive oil, 1/4 cup Mozzarella or cheddar cheese
Directions :
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat. Add minced garlic and cook until fragrant.
- Add diced chicken breasts and cook until browned and cooked through.
- Stir in ground ginger, pineapple, teriyaki sauce, and cooked rice. Mix well and season with red pepper flakes, salt, and pepper.
- Cut the tops off the bell peppers and remove the seeds. Fill each pepper with the chicken and rice mixture.
- Place the stuffed peppers in a baking dish and top with mozzarella or cheddar cheese.
- Cover with foil and bake for 30 minutes, then uncover and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Serve hot.
how to serve Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Serve the peppers hot from the oven. Put one pepper on each plate. Add a simple green salad or steamed veggies on the side. You can also spoon extra teriyaki sauce over the top for more flavor.
how to store Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Cool the peppers to room temperature. Put them in an airtight container and store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm, or heat in the microwave until hot. You can freeze the stuffed peppers in a freezer-safe dish for up to 2 months; thaw overnight in the fridge before reheating.
tips to make Teriyaki Pineapple Chicken and Rice Stuffed Peppers
- Dice the chicken small so it mixes well with the rice.
- Use canned pineapple if fresh is not available. Drain juice to avoid soggy filling.
- Do not overfill the peppers to allow the cheese to melt and brown.
- To save time, use pre-cooked rotisserie chicken instead of raw chicken.
- If you want less heat, skip the red pepper flakes.
variation (if any)
- Swap mozzarella for cheddar or pepper jack for more spice.
- Use quinoa or cauliflower rice instead of white or brown rice.
- Add chopped green onions or cilantro on top after baking for fresh flavor.
FAQs
Q: Can I use ground chicken instead of diced chicken?
A: Yes. Cook ground chicken until no pink remains before mixing with the other ingredients.
Q: Can I make this vegetarian?
A: Yes. Use diced tofu or a meat substitute and keep the same sauce and rice.
Q: How do I keep the peppers from falling over?
A: Trim a thin slice off the bottom so they sit flat, but do not cut through the pepper.
Q: Can I use other sauces instead of teriyaki?
A: Yes, a sweet chili sauce or a barbecue sauce can work, but flavors will change.
Q: Do I need to pre-cook the rice?
A: Yes. Use cooked rice so the filling is fully done when you bake the peppers.
Conclusion
This Teriyaki Pineapple Chicken and Rice Stuffed Peppers dish is a quick, tasty meal you can make any night. For another similar take on stuffed peppers, see the Teriyaki Pineapple Chicken & Rice Stuffed Peppers – Umami recipe. For a Hawaiian-style twist and more ideas, check the Hawaiian Stuffed Peppers – 12 Tomatoes.
Print
Teriyaki Pineapple Chicken and Rice Stuffed Peppers
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Poultry
Description
A bright and tasty dish featuring stuffed peppers filled with teriyaki chicken, pineapple, and rice, baked until hot and bubbly.
Ingredients
- 2 large boneless skinless chicken breasts
- 4 large bell peppers
- 2 cloves garlic
- 1 tsp ground ginger
- 1/2 cup fresh or canned pineapple
- 1/4 cup teriyaki sauce
- 1 cup cooked white or brown rice
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/4 cup mozzarella or cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat. Add minced garlic and cook until fragrant.
- Add diced chicken breasts and cook until browned and cooked through.
- Stir in ground ginger, pineapple, teriyaki sauce, and cooked rice. Mix well and season with red pepper flakes, salt, and pepper.
- Cut the tops off the bell peppers and remove the seeds. Fill each pepper with the chicken and rice mixture.
- Place the stuffed peppers in a baking dish and top with mozzarella or cheddar cheese.
- Cover with foil and bake for 30 minutes, then uncover and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Serve hot.
Notes
Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
Keywords: stuffed peppers, chicken recipe, teriyaki chicken, meal prep, easy dinner