Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe
These Teriyaki Pineapple Chicken Rice Stuffed Peppers are a delicious fusion dish combining sweet and savory flavors. Bell peppers are roasted and filled with a blend of shredded chicken, rice, pineapple tidbits, and teriyaki sauce, then topped with melted mozzarella cheese for a satisfying and flavorful meal perfect for any night of the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 stuffed pepper halves (serves 4)
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Ingredients
Units
Scale
Stuffed Peppers
- 4 large bell peppers, halved and seeds removed
- 1 tablespoon olive oil
Filling
- 1 pound cooked chicken breast, shredded or diced
- 2 cups cooked rice
- 1 cup canned pineapple tidbits, drained
- 1/2 cup teriyaki sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Topping and Garnish
- 1 cup shredded mozzarella cheese or a cheese blend
- 2 green onions, sliced (optional, for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the peppers.
- Prep peppers: Place the halved bell peppers cut side up in a baking dish, drizzle with olive oil, and bake for about 10 minutes to soften slightly, making them easier to stuff.
- Make the filling: In a large bowl, combine the cooked chicken, cooked rice, pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper. Mix thoroughly until all ingredients are evenly coated with sauce and spices.
- Stuff peppers: Remove the partially baked peppers from the oven, and fill each half with the chicken and rice mixture, pressing down gently to pack the filling well.
- Add cheese topping: Sprinkle shredded mozzarella cheese evenly over the stuffed peppers.
- Bake stuffed peppers: Return the peppers to the oven and bake for an additional 15–20 minutes, or until the cheese is melted, bubbly, and the peppers are tender.
- Garnish and serve: Remove the stuffed peppers from the oven, let them cool slightly, then garnish with sliced green onions and sesame seeds if desired. Serve warm for a delicious meal.
Notes
- For a spicier kick, add crushed red pepper flakes to the filling mixture.
- Use brown rice or cauliflower rice as a healthier alternative to white rice.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Feel free to substitute chicken with tofu for a vegetarian version, adjusting diet label accordingly.
- Ensure bell peppers are uniform in size for even baking.
