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Savory Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Delicious stuffed peppers filled with savory chicken, sweet pineapple, and teriyaki sauce, baked to perfection.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Hawaiian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the stuffed peppers
  • 4 medium bell peppers Choose vibrant colors like red, yellow, or orange.
  • 1 cup cooked white rice Use day-old rice for the best texture.
  • 1 cup pineapple chunks Fresh or canned (in juice, not syrup) work great.
  • 2 tablespoons vegetable oil Substitute with sesame oil for added flavor.
  • 1 pound boneless skinless chicken breast Chicken thighs can be juicier.
  • 1/2 cup teriyaki sauce Opt for a low-sodium variety if watching salt intake.
  • 2 cloves garlic, minced Fresh garlic infuses aroma and flavor.
  • 1 teaspoon fresh ginger, grated Adds a zing that complements teriyaki.
  • 1/4 cup chopped green onions Adds freshness and crunch.
  • 1/2 cup shredded cheese Cheddar or mozzarella work well.
  • Salt and pepper to taste Season according to preference.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off each bell pepper and remove the seeds, keeping the tops to add to your filling.
Cooking
  1. In a skillet, heat vegetable oil over medium heat and sauté chicken until no longer pink, about 6-8 minutes.
  2. Add minced garlic and grated ginger, cooking for 1-2 minutes.
  3. Stir in pineapple chunks and teriyaki sauce, cooking for an additional 3 minutes.
  4. Mix in the cooked rice and chopped green onions, seasoning with salt and pepper to taste.
  5. Stuff each pepper with this mixture and top with shredded cheese.
  6. Place the stuffed peppers upright in a baking dish with a splash of water at the bottom. Bake for 20-25 minutes until peppers are tender and cheese is melted.

Notes

Make sure your chicken is at room temperature for even cooking. Store leftovers in an airtight container for up to three days or freeze for up to three months.