Teriyaki Pineapple Chicken and Rice Stuffed Peppers
A delightful fusion of savory chicken, sweet pineapple, and tangy teriyaki sauce, all enveloped in tender bell peppers, perfect for family dinners or meal prep.
Ingredients
Stuffed Peppers
- 4 large large bell peppers (any color)
- 2 cups cooked chicken, shredded or diced Can use rotisserie chicken.
- 1 cup teriyaki sauce Store-bought or homemade.
- 1 cup pineapple chunks Fresh or canned.
- 2 cups cooked rice White or brown rice.
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated or minced
- ½ teaspoon red pepper flakes (optional) For added heat.
- Salt and black pepper to taste
- Chopped green onions for garnish (optional)
- Extra pineapple for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
- Optional: Blanch the peppers in boiling water for 5–6 minutes to enhance their color and tenderness.
Filling
- In a medium skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the shredded chicken, teriyaki sauce, pineapple chunks, grated ginger, red pepper flakes, salt, and black pepper. Simmer for 5–6 minutes until heated through.
- Stir in the cooked rice and mix thoroughly. Taste and adjust seasonings as necessary.
Assembly and Baking
- Stuff each bell pepper with the chicken-rice mixture, packing them well.
- Drizzle olive oil over the tops of the stuffed peppers. Place them in a baking dish, cover with aluminum foil, and bake for 25–30 minutes.
- Uncover the peppers for the last 5 minutes to achieve a crispy top. Garnish with extra pineapple or green onions before serving.
Notes
Adjust cooking time based on pepper size; smaller peppers may cook faster. For a lighter version, swap chicken for tofu or legumes.