Teriyaki Pineapple Chicken and Rice Stuffed Peppers
A delightful blend of sweet pineapple, tender chicken, and savory teriyaki sauce stuffed into roasted bell peppers, perfect for a weeknight meal.
Ingredients
For the Filling
- 2 large boneless, skinless chicken breasts, cooked and shredded Rotisserie chicken works great.
- 1 cup cooked rice (white or brown) Day-old rice holds up better.
- 1/2 cup diced pineapple Fresh or canned, drained well.
- 1/4 cup teriyaki sauce Low-sodium if preferred.
- 1 tablespoon olive oil For the skillet.
- 2 cloves garlic, minced
- 1 teaspoon ground ginger Or 1 tablespoon fresh grated ginger.
- 1/2 teaspoon red pepper flakes Optional - for heat.
- to taste Salt and pepper
For the Peppers
- 4 large bell peppers Any color, tops cut off and seeds removed.
- 1 tablespoon olive oil For drizzling over peppers before baking.
- 1/4 cup shredded mozzarella or cheddar cheese Optional, for melting on top.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Prepare the peppers: cut the tops off, remove seeds and membranes, and place them upright in a baking dish. If you prefer softer peppers, blanch them in boiling water for 5–6 minutes, then drain and set in the dish.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.
- Add shredded chicken to the skillet. Stir in teriyaki sauce, diced pineapple, ground ginger, red pepper flakes (if using), and a pinch of salt and pepper. Cook for 5–6 minutes, stirring occasionally, until everything is heated and coated.
- Stir in the cooked rice and combine thoroughly so the grains are evenly coated with sauce and pineapple is distributed.
- Spoon the chicken-and-rice mixture into each pepper, pressing down gently to pack the filling.
- Drizzle the tops of the filled peppers with 1 tablespoon olive oil. Cover the baking dish tightly with foil.
Cooking
- Bake covered for 25–30 minutes. For a crisper top or to melt cheese, uncover for the last 5 minutes. If using cheese, sprinkle it on during those final 5 minutes so it bubbles and browns lightly.
- Remove from oven and let cool for 5 minutes before serving. Garnish with extra pineapple chunks or sliced green onions if desired.
Notes
Store leftover stuffed peppers in an airtight container for 3–4 days. Baked peppers freeze well up to 3 months. Always reheat until steaming and at least 165°F (74°C) for safety.