Description
This Teriyaki Pineapple Chicken & Rice Stuffed Peppers recipe offers a tropical twist on a comforting classic. Juicy pineapple and savory teriyaki-glazed chicken are combined with rice and baked inside tender bell peppers for a sweet and savory flavor explosion.
Ingredients
- 4 large bell peppers (any color), tops cut off and seeds removed
- 2 cups cooked white rice
- 2 tablespoons olive oil
- 1 pound ground chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon ground ginger
- Salt and pepper, to taste
- 1 cup crushed pineapple, drained
- 1/2 cup teriyaki sauce
- 1 cup shredded mozzarella cheese
- 2 green onions, sliced (optional, for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish and arrange the bell peppers upright in the dish.
- In a large skillet, heat olive oil over medium heat. Add the ground chicken and cook until no longer pink, about 5–6 minutes. Season with garlic powder, onion powder, ground ginger, salt, and pepper. Stir to combine.
- Pour in the teriyaki sauce and crushed pineapple. Let the mixture simmer for 3–4 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Add the cooked rice to the skillet and stir until everything is well combined.
- Spoon the chicken and rice filling into each bell pepper until fully packed. Sprinkle mozzarella cheese generously on top of each one.
- Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes, or until the cheese is melted and bubbly.
- Let the peppers cool slightly before serving. Garnish with sliced green onions and sesame seeds if desired. Serve warm.
Notes
- Drain the crushed pineapple well to prevent a soggy filling.
- This recipe is excellent for using leftover rice.
- Add diced carrots, edamame, or shredded cabbage for extra vegetables.
- For a spicy kick, add sriracha or crushed red pepper flakes.
- If peppers are extra large, add 5 minutes to baking time.
- Filling can be prepared up to 2 days in advance.
- Other cheeses like pepper jack or cheddar can be used instead of mozzarella.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Fusion / Asian-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 430
- Sugar: 10g
- Sodium: 620mg
- Fat: 18g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
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