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If you’re on the hunt for a meal that feels like a warm hug on your plate, look no further than this vibrant and flavorful Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe. Juicy bell peppers are filled with a delightful mixture of tender chicken, sweet pineapple, and savory teriyaki sauce, all nestled over fluffy rice. It’s a fantastic combination of textures and tastes that will brighten up your dinner table and bring smiles around the whole family. Trust me, once you try these stuffed peppers, they quickly become a beloved go-to for busy weeknights and casual gatherings alike.
Ingredients You’ll Need
This recipe uses simple, readily available ingredients that each play a crucial role in building layers of flavor and excitement. From the sweet tang of pineapple to the richness of teriyaki sauce, every component works together to create a colorful and satisfying dish.
- 4 large bell peppers (any color), halved and seeded: These serve as vibrant, edible bowls packed with nutrients and a slight crunch after baking.
- 1 tablespoon olive oil: Helps ensure the peppers bake beautifully without sticking and adds a subtle richness.
- 1 lb cooked, shredded or diced chicken breast: The hearty protein base that’s tender and perfect for soaking up flavors.
- 1 cup cooked white or brown rice: Provides a soft, comforting texture that balances the juicy fillings.
- 1 cup canned pineapple tidbits (drained): Adds a burst of sweetness that contrasts the savory elements perfectly.
- â…“ cup teriyaki sauce (plus more for drizzling): Brings that signature sweet and savory umami punch that makes this dish unforgettable.
- 2 green onions, thinly sliced: Adds a fresh, mild onion flavor and a pop of green color.
- ½ cup shredded mozzarella or Monterey Jack cheese (optional): Melts beautifully on top, creating a creamy, savory finish.
- Salt and pepper, to taste: Essential seasonings to enhance all the other flavors without overpowering.
- Sesame seeds & extra green onions for garnish (optional): These final touches provide a nutty crunch and extra freshness, elevating the dish visually and taste-wise.
How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
Step 1: Prepare Your Peppers
Start by preheating your oven to 375°F (190°C) and lightly greasing your baking dish to keep those juicy stuffed peppers from sticking. Then, slice the bell peppers in half lengthwise, removing all seeds and membranes. Placing them cut-side up in the baking dish sets the stage for your filling to nest comfortably inside.
Step 2: Mix Up the Filling
In a large bowl, combine your cooked chicken, rice, pineapple tidbits, and thinly sliced green onions. Pour in your teriyaki sauce, then season lightly with salt and pepper. Stir everything together until every bite will be bursting with balanced flavors and the teriyaki sauce evenly coats the mixture, tying it all beautifully together.
Step 3: Stuff the Peppers
Now the fun part! Spoon the filling into each pepper half, packing it gently but fully so each one is generously loaded. If you’re a cheese fan, sprinkle your shredded mozzarella or Monterey Jack on top to give your stuffed peppers a melty, creamy crown that’s impossible to resist.
Step 4: Bake to Perfection
Cover the baking dish with foil and slide it into the oven for 25 to 30 minutes. This allows the peppers to soften and the flavors to meld. After that, remove the foil and continue baking for another 5 to 10 minutes so the cheese melts perfectly and the tops get a little golden brown. This final touch adds texture and visual appeal.
Step 5: Garnish and Serve
Once baked, sprinkle on some toasted sesame seeds and extra green onions for fresh color and crunch. If you love an extra pop of flavor, drizzle a bit more teriyaki sauce over the top just before serving. These stuffed peppers are now ready to brighten up your plate and your palate.
How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
Garnishes
To really elevate your presentation, sesame seeds and thinly sliced green onions are the perfect finishing touches. The sesame seeds add a delightful nuttiness and subtle crunch, while the green onions bring a burst of freshness that balances the richness of the teriyaki sauce beautifully.
Side Dishes
These stuffed peppers are a hearty meal on their own, but if you want to add a side or two, try a crisp green salad or steamed bok choy drizzled lightly with sesame oil. The fresh vegetables complement the sweet and savory flavors perfectly and contribute extra nutrients and crunch.
Creative Ways to Present
For a fun twist, serve this Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe on a large platter with extra teriyaki sauce on the side for dipping. You could also top with thin slices of fresh jalapeño for heat or sprinkle finely chopped fresh cilantro for a vibrant herbal note. The colorful peppers themselves add so much natural beauty, making plating effortless yet impressive.
Make Ahead and Storage
Storing Leftovers
Any leftovers of this Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe should be stored in an airtight container in the refrigerator. They will keep well for up to three days, making them an excellent option for meal prep or lunches on the go without losing any of that wonderful flavor.
Freezing
If you want to enjoy this dish later on, you can freeze the stuffed peppers before baking them. Place the stuffed and wrapped peppers in a freezer-safe container or bag for up to three months. When ready to eat, thaw them overnight in the refrigerator and bake as usual for a fresh-from-the-oven experience.
Reheating
To reheat, simply place the peppers in an oven-safe dish, cover loosely with foil, and bake at 350°F (175°C) for 15–20 minutes, or until heated through. This method helps retain the texture of the peppers without drying out the chicken and rice filling.
FAQs
Can I use a different type of rice for this recipe?
Absolutely! Both white and brown rice work beautifully. Brown rice offers a nuttier flavor and chewier texture, while white rice keeps things light and fluffy. Feel free to choose based on your preference or what you have on hand.
Is it possible to make this dish vegetarian?
Yes! Simply swap the chicken for a plant-based protein like tofu cubes, tempeh, or even cooked lentils. Just ensure the teriyaki sauce you use is vegetarian-friendly, and you’ll have a delicious meat-free version of this Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe.
Can I prepare the filling ahead of time?
Definitely! The filling can be mixed up a few hours or even a day before baking. Keep it covered in the refrigerator, then stuff the peppers right before popping them in the oven for a quick and easy dinner.
What if I don’t have teriyaki sauce on hand?
If teriyaki sauce is missing from your pantry, you can make a simple substitute by mixing soy sauce, honey, minced garlic, and a splash of rice vinegar. This will mimic the savory-sweet balance that the sauce brings to the recipe.
Should I remove the seeds and membranes from the peppers?
Yes, removing the seeds and membranes is important to give you the perfect cavity for stuffing and to ensure the peppers cook evenly and taste their best. Plus, it makes the peppers easier to eat without any bitter or tough bits.
Final Thoughts
I can’t recommend this Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe enough. It’s a vibrant blend of sweet, savory, and fresh flavors that come together in an approachable, comforting dish. Whether you’re cooking for family, friends, or just treating yourself, these stuffed peppers are sure to become a favorite in your recipe collection. Give it a try and watch how quickly it disappears from the table!
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Print
Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Asian Fusion
Description
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a flavorful and colorful dinner option featuring tender bell peppers filled with a savory mixture of shredded chicken, rice, sweet pineapple, and tangy teriyaki sauce. Topped with melted cheese and garnished with sesame seeds and green onions, this dish combines sweet and savory flavors for a satisfying and wholesome meal.
Ingredients
Peppers
- 4 large bell peppers (any color), halved and seeded
- 1 tablespoon olive oil
Filling
- 1 lb cooked, shredded or diced chicken breast
- 1 cup cooked white or brown rice
- 1 cup canned pineapple tidbits (drained)
- â…“ cup teriyaki sauce (plus more for drizzling)
- 2 green onions, thinly sliced
- Salt and pepper, to taste
Topping
- ½ cup shredded mozzarella or Monterey Jack cheese (optional)
- Sesame seeds for garnish (optional)
- Extra green onions for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish that can comfortably hold all the pepper halves to prevent sticking.
- Prepare Peppers: Slice the bell peppers in half lengthwise and remove all seeds and membranes. Arrange them cut-side up in the prepared baking dish to hold the filling.
- Make the Filling: In a large bowl, combine the cooked shredded or diced chicken, cooked rice, drained pineapple tidbits, teriyaki sauce, sliced green onions, salt, and pepper. Mix thoroughly to ensure all ingredients are evenly coated and well distributed.
- Stuff the Peppers: Spoon the prepared filling into each pepper half, pressing down lightly to pack the mixture firmly inside. If using, sprinkle shredded cheese evenly over the top of each stuffed pepper.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 to 30 minutes. After this time, remove the foil and continue baking for an additional 5 to 10 minutes, or until the peppers are tender and the cheese has melted and slightly browned.
- Serve: Remove the stuffed peppers from the oven and garnish with sesame seeds and extra sliced green onions. Drizzle additional teriyaki sauce over the peppers if desired for added flavor. Serve warm and enjoy your delicious meal.
Notes
- You can use any color bell peppers such as red, yellow, orange, or green to add a vibrant look to the dish.
- For a lower-fat option, omit the cheese or use a reduced-fat variety.
- Leftover cooked chicken and rice work perfectly for this recipe, making it quick to prepare.
- If preferred, substitute brown rice for white rice to increase fiber content.
- To add more veggies, consider mixing in chopped bell pepper tops or other vegetables into the filling.
- This dish can be prepared ahead and refrigerated before baking; just increase baking time slightly if baking from cold.
- The recipe is not vegan or vegetarian due to chicken and cheese, but the filling can be adapted using plant-based substitutes.
