Teriyaki Pineapple Chicken and Rice Stuffed Peppers

A fun and filling weeknight dinner featuring sweet, savory chicken and rice stuffed in tender bell peppers with a burst of pineapple flavor.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Fusion

Calories: 350

Ingredients Method Notes

Ingredients

Peppers

4 large large bell peppers (any color, but red and yellow are sweeter)

Filling

2 cups cooked rice (leftover rice is perfect)
1-1.5 pounds chicken (thigh or breast, chopped small)
1 cup pineapple chunks (canned drained or fresh)
1 small onion, diced
2 cloves garlic, minced
1/3-1/2 cup teriyaki sauce (store bought is fine)
1-2 teaspoons soy sauce (optional) If you want it saltier
1 teaspoon sesame oil (optional) It adds great flavor
to taste shredded cheese (optional, mozzarella or mild cheddar)
to garnish green onions or sesame seeds For topping

Method

Preparation

Heat oven to 375 F.
Cut tops off peppers, pull out seeds. Place in a baking dish with a splash of water at the bottom.
Pre bake peppers for about 12 to 15 minutes.
While peppers are pre-baking, cook onion in a bit of oil until soft, then add garlic.
Add chicken to the onion and garlic mixture, cooking until no longer pink.
Stir in pineapple, rice, and teriyaki sauce. Taste and adjust flavor with soy sauce if necessary.
Spoon filling into pre-baked peppers. If using cheese, add it on top.
Bake peppers for 18 to 25 minutes until they are tender and the tops look melty and slightly golden.

Serving

Let stuffed peppers sit for 5 minutes before serving to prevent filling from sliding out.

Notes

Pack the filling snugly but do not smash it. If your baking dish seems dry, add a couple of tablespoons of water to the bottom to help steam the peppers. Let them rest after baking for better serving.