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Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Bright and tasty stuffed peppers filled with teriyaki chicken, pineapple, and rice, perfect for a full meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 large boneless skinless Chicken breasts Diced small for easy mixing
  • 4 large Bell peppers Tops cut off and seeds removed
  • 2 cloves Garlic Minced
  • 1 tsp ground Ginger
  • 1/2 cup fresh or canned Pineapple Drain juice if using canned
  • 1/4 cup Teriyaki sauce
  • 1 cup cooked white or brown Rice Must be pre-cooked
  • 1/2 tsp Red pepper flakes Optional for heat
  • Salt and pepper to taste
  • 2 tbsp Olive oil For cooking
  • 1/4 cup Mozzarella or cheddar cheese For topping the peppers

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat the olive oil over medium heat. Add minced garlic and cook until fragrant.
  3. Add diced chicken breasts and cook until browned and cooked through.
  4. Stir in ground ginger, pineapple, teriyaki sauce, and cooked rice. Mix well and season with red pepper flakes, salt, and pepper.
  5. Cut the tops off the bell peppers and remove the seeds. Fill each pepper with the chicken and rice mixture.
  6. Place the stuffed peppers in a baking dish and top with mozzarella or cheddar cheese.
  7. Cover with foil and bake for 30 minutes, then uncover and bake for an additional 10 minutes until the cheese is melted and bubbly.
  8. Serve hot.

Notes

Cool the peppers to room temperature before storing. Store in airtight container in the fridge for up to 3 days. Reheat as needed. Can freeze for up to 2 months.