Go Back
–+ servings
Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Teriyaki Pineapple Chicken and Rice Stuffed Peppers Delight

Enjoy Teriyaki Pineapple Chicken and Rice Stuffed Peppers, a healthy and family-friendly dish bursting with flavor and colorful presentation.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Bell Peppers Choose vibrant colors like green, red, or yellow.
For the Filling
  • 2 cups Shredded Chicken Leftover or rotisserie chicken works well.
  • 1/2 cup Teriyaki Sauce Use your favorite brand or homemade.
  • 1 cup Pineapple Fresh, canned, or frozen.
  • 2 cups Cooked Rice White or brown; quinoa or cauliflower rice can be used.
  • 1 tablespoon Olive Oil For sautéing.
  • 2 cloves Garlic Minced.
  • 1 teaspoon Ground Ginger Adjust for fresh ginger if using.
  • 1/2 teaspoon Red Pepper Flakes Optional for heat.
  • 1 cup Cheese Mozzarella or cheddar, optional.

Equipment

  • Oven
  • Skillet
  • Baking dish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Blanch in boiling water for 5-6 minutes if desired.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
  3. Add shredded chicken, teriyaki sauce, diced pineapple, ground ginger, and red pepper flakes. Cook for 5-6 minutes until heated through.
  4. Stir in cooked rice, and season with salt and pepper to taste.
  5. Stuff each bell pepper with the filling, pressing gently. Drizzle olive oil over the tops.
  6. Cover with aluminum foil and bake for 25-30 minutes. Remove foil for the last 5 minutes for browning.
  7. Add cheese on top for the last 5 minutes of baking, until melted.
  8. Let cool for a few minutes, then serve warm garnished with fresh pineapple or green onions.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 1200IUVitamin C: 90mgCalcium: 200mgIron: 2mg

Notes

Use leftovers for a quick meal. Customize rice for health and adjust spices for heat preference.

Tried this recipe?

Let us know how it was!