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
Scale
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.
