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–+ servings
Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Delicious Teriyaki Pineapple Chicken and Rice Stuffed Peppers

This Teriyaki Pineapple Chicken and Rice Stuffed Peppers recipe is a delightful blend of flavors that’s pleasing to the palate and visually stunning.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffing
  • 4 pieces Bell Peppers Opt for red, yellow, or green
  • 2 cups Cooked Chicken Shredded rotisserie chicken works great
  • 1 cup Rice Choose white, brown, or quinoa
  • 1 cup Pineapple Fresh or canned, drained
  • 1/2 cup Teriyaki Sauce Consider making your own
For Flavoring
  • 1 tablespoon Olive Oil Switch to sesame oil for a different flavor
  • 2 cloves Minced Garlic Garlic powder can substitute
  • 1 teaspoon Ground Ginger Fresh ginger offers more flavor
  • 1/2 teaspoon Red Pepper Flakes Optional, adjust to taste
  • to taste Salt
  • to taste Pepper
For Topping (optional)
  • 1 cup Cheese Sprinkle on top before the final baking

Equipment

  • Baking Dish
  • skillet
  • oven

Method
 

Cooking Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and remove the seeds and membranes. Optional: blanch in boiling water for 2-3 minutes.
  3. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
  4. Add cooked chicken, teriyaki sauce, pineapple, ground ginger, and optional red pepper flakes to the skillet. Cook for 5-6 minutes until heated through.
  5. Mix in the cooked rice and season with salt and pepper to taste.
  6. Stuff the prepared bell peppers with the chicken and rice mixture, pressing down gently.
  7. Place stuffed peppers in a baking dish and cover with aluminum foil. Bake for 25-30 minutes.
  8. Remove foil during the last 5 minutes of baking to crisp the tops.
  9. Optional: Sprinkle cheese on top during the last 5 minutes of baking. Allow to melt.
  10. Cool for a few minutes before serving. Garnish with pineapple pieces or chopped green onions.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 90mgCalcium: 200mgIron: 2mg

Notes

Customize with leftover chicken or different grains for a healthier option. Allow to cool slightly for flavors to meld before serving.

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