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–+ servings
Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Teriyaki Pineapple Chicken and Rice Stuffed Peppers Bliss

A vibrant dish of Teriyaki Pineapple Chicken and Rice Stuffed Peppers perfect for busy weeknights, combining sweet and savory flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 cups Bell Peppers Replace with zucchini or eggplant for a twist.
  • 2 cups Shredded Chicken Use leftover rotisserie chicken for quick prep.
  • 1 cup Teriyaki Sauce Low-sodium options are healthier.
  • 1 cup Pineapple (diced) Fresh or well-drained canned pineapple works.
  • 2 cups Rice (cooked) Quinoa or cauliflower rice can be used.
For Cooking
  • 1 tablespoon Olive Oil Switch to sesame oil for an added depth.
  • 2 cloves Garlic (minced) Garlic powder can be used as a substitute.
  • 1 teaspoon Ground Ginger Use fresh ginger for a bolder flavor.
  • 1/2 teaspoon Red Pepper Flakes (optional) Reduce or omit for less heat.
For Topping (Optional)
  • 1 cup Cheese Mozzarella or cheddar is recommended.

Equipment

  • Oven
  • Skillet
  • Baking dish
  • Knife
  • cutting board

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C). Gather all your ingredients and prepare your bell peppers for stuffing.
  2. Slice off the tops of your bell peppers and remove the seeds. Blanch them in boiling water for 5-6 minutes if you prefer softer peppers.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
  4. Add shredded chicken, teriyaki sauce, diced pineapple, ground ginger, and optional red pepper flakes to the skillet. Cook for 5-6 minutes until heated through.
  5. Stir in the cooked rice and adjust seasoning with salt and pepper.
  6. Stuff each bell pepper tightly with the chicken and rice filling. Leave room for cheese if desired.
  7. Drizzle olive oil over the stuffed peppers and cover with foil. Bake for 25-30 minutes until peppers are fork-tender.
  8. Optional: Remove foil in the last 5 minutes of baking and sprinkle cheese on top.
  9. Once baked, allow to cool for a few minutes, then serve garnished with extra pineapple or green onions.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 500IUVitamin C: 80mgCalcium: 200mgIron: 2mg

Notes

These stuffed peppers are versatile and can be made ahead of time for easy meals throughout the week.

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