Description
Sweet and savory Teriyaki Pineapple Chicken and Rice Stuffed Peppers, perfect for a colorful and flavorful family meal.
Ingredients
- 2 large boneless, skinless chicken breasts, shredded
- 1 cup cooked rice (white or brown)
- 1/2 cup diced pineapple (fresh or canned, 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
- Preheat oven to 375°F (190°C). Cut tops off peppers and remove seeds. Optionally blanch for 5–6 minutes. Place in baking dish.
- Heat olive oil in a skillet. Sauté garlic 1–2 minutes, then add shredded chicken, teriyaki sauce, pineapple, ginger, red pepper flakes, salt, and pepper. Cook 5–6 minutes.
- Stir in cooked rice and combine well.
- Fill each pepper with the chicken and rice mixture, pressing down gently. Drizzle tops with olive oil.
- Cover with foil and bake 25–30 minutes. For crispier tops, uncover for the last 5 minutes.
- If using, sprinkle cheese on top during the final 5 minutes of baking and let melt.
- Cool slightly before serving. Garnish with extra pineapple or green onions if desired.
Notes
- Use fresh pineapple for sweeter flavor or canned for convenience.
- Adjust teriyaki sauce and spices to taste.
- For a low-carb option, replace rice with cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Asian-American