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Teriyaki Pineapple Chicken and Rice Stuffed Peppers

A delightful blend of sweet and savory flavors, these stuffed peppers are loaded with tender chicken, vibrant vegetables, and juicy pineapple, all topped with cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Hawaiian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium bell peppers Opt for vibrant colors like red, yellow, or orange.
  • 1 cup cooked white rice Use leftover rice if available.
  • 1 cup pineapple chunks Fresh is best; canned can be used if drained well.
  • 2 tablespoons vegetable oil Can substitute with olive oil or coconut oil.
  • 1 pound boneless skinless chicken breast Tender chicken thighs also work well.
  • 1/2 cup teriyaki sauce Homemade or store-bought.
  • 2 cloves garlic, minced Fresh garlic preferred.
  • 1 teaspoon fresh ginger, grated Enhances authenticity of flavors.
  • 1/4 cup chopped green onions Adds freshness.
  • 1/2 cup shredded cheese A mix of mozzarella and cheddar is recommended.
  • to taste salt and pepper Enhance flavor.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C).
  2. Slice the tops off each pepper and remove seeds and membranes.
  3. In a skillet, heat oil over medium heat. Dice chicken and cook until no longer pink, about 7-8 minutes.
  4. Add garlic, ginger, pineapple, and teriyaki sauce. Cook for an additional 3 minutes.
  5. Stir in cooked rice and green onions; season with salt and pepper.
  6. Spoon the mixture into each pepper, pressing down slightly. Top with shredded cheese.
  7. Place stuffed peppers in a baking dish and bake for 20-25 minutes until tender and cheese is melted.

Notes

Quality ingredients make a difference. Leftovers can be refrigerated for 3-4 days or frozen for 2 months.