Description
Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a sweet and savory dinner featuring tender chicken, juicy pineapple, and hearty rice packed into colorful bell peppers for a healthy and satisfying meal.
Ingredients
- 2 large boneless, skinless chicken breasts, cooked and shredded
- 1 cup cooked rice (white or brown)
- 1/2 cup diced pineapple, fresh or canned and drained
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 4 large bell peppers, tops cut off and seeds removed
- 1 tablespoon olive oil, for drizzling
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Instructions
1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. Optionally blanch peppers for 5–6 minutes, then place them in a baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté garlic for 1–2 minutes until fragrant.
3. Add shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes, salt, and pepper. Cook for 5–6 minutes, stirring to combine.
4. Stir in the cooked rice and mix well until evenly combined and heated through.
5. Fill each bell pepper with the chicken and rice mixture, pressing down gently. Drizzle tops with olive oil.
6. Cover with foil and bake for 25–30 minutes. Uncover during the last 5 minutes for slightly crispier tops.
7. If using cheese, sprinkle on top during the final 5 minutes of baking and allow it to melt.
8. Remove from oven, cool slightly, and serve. Garnish with extra pineapple or sliced green onions if desired.
Notes
Use leftover or rotisserie chicken to save time.
Substitute rice with quinoa or cauliflower rice for a lower-carb option.
Stuffed peppers can be assembled up to 2 days ahead and refrigerated before baking.
For a vegetarian version, replace chicken with black beans or tofu.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 310 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 55 mg