Description
Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a delightful combination of sweet and savory flavors, featuring tender chicken, juicy pineapple, and hearty rice, all nestled inside colorful bell peppers. This dish is healthy, satisfying, and simple to prepare, making it a perfect choice for a flavorful meal.
Ingredients
Scale
For the Chicken and Rice Filling:
- 2 large boneless, skinless chicken breasts (shredded)
- 1 cup cooked rice (white or brown)
- 1/2 cup diced pineapple (fresh or canned, drained)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
For the Stuffed Peppers:
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Instructions
- Prep Peppers: Preheat oven to 375°F (190°C). Cut tops off peppers and remove seeds. Optionally blanch for 5–6 minutes. Place in baking dish.
- Cook Filling: Heat olive oil in skillet. Sauté garlic 1–2 minutes, then add shredded chicken, teriyaki sauce, pineapple, ginger, red pepper flakes, salt, and pepper. Cook 5–6 minutes. Stir in rice and combine well.
- Stuff Peppers: Fill each pepper with chicken and rice mixture, pressing down gently. Drizzle tops with olive oil.
- Bake: Cover with foil and bake 25–30 minutes. For crispier tops, uncover for last 5 minutes.
- Add Cheese: If using, sprinkle cheese on top during final 5 minutes of baking and let melt.
- Serve: Cool slightly before serving. Garnish with extra pineapple or green onions if desired.
Notes
- Use leftover chicken to save time.
- Substitute rice with quinoa or cauliflower rice for variation.
- Make ahead and refrigerate stuffed peppers up to 2 days before baking.
- Make vegetarian with black beans or tofu instead of chicken.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg