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Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe

Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe
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5.1 from 11 reviews

Teriyaki Pineapple Chicken Rice Stuffed Peppers are a delicious and colorful meal combining tender baked bell peppers with a savory and sweet filling. Packed with shredded chicken, cooked rice, juicy pineapple tidbits, and flavorful teriyaki sauce, then topped with melted mozzarella cheese. This recipe offers a perfect balance of sweet and savory flavors, with a delightful cheesy topping and a hint of garlic and onion seasoning. Ideal for an easy weeknight dinner that’s both wholesome and satisfying.

Ingredients

Peppers and Topping

  • 4 large bell peppers, halved and seeds removed
  • 1 tablespoon olive oil
  • 1 cup shredded mozzarella cheese (or a cheese blend)
  • 2 green onions, sliced (optional, for garnish)
  • Sesame seeds (optional, for garnish)

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

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the peppers.
  2. Prepare Peppers: Place the halved bell peppers cut side up in a baking dish. Drizzle them with olive oil and bake for about 10 minutes to slightly soften the peppers.
  3. Make the Filling: While peppers are baking, in a large bowl mix together cooked chicken, cooked rice, drained pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper until everything is evenly combined and coated.
  4. Stuff Peppers: Remove the peppers from the oven and fill each half with the chicken and rice mixture. Press the filling gently to pack it firmly inside.
  5. Add Cheese: Sprinkle shredded mozzarella cheese evenly over the top of each stuffed pepper.
  6. Bake Again: Return the stuffed peppers to the oven and bake for 15–20 minutes until the cheese is melted, bubbly, and golden, and the peppers are tender.
  7. Garnish and Serve: Once baked, let the peppers cool slightly. Garnish with sliced green onions and sesame seeds if desired. Serve warm for a delightful meal.

Notes

  • Use cooked rice and chicken beforehand for quick preparation.
  • You can substitute chicken with tofu or shrimp for variation.
  • For extra spice, add some red pepper flakes or diced jalapeño to the filling.
  • Leftover stuffed peppers can be refrigerated for up to 3 days and reheated.
  • To make it gluten free, ensure your teriyaki sauce is gluten free.

Nutrition

Find it online: https://flavorspath.com/teriyaki-pineapple-chicken-rice-stuffed-peppers-recipe/