Description
A vibrant and flavorful dish featuring bell peppers stuffed with a savory mixture of ground chicken, pineapple, and jasmine rice, all tossed in a zesty teriyaki sauce. Perfect for a healthy, gluten-free main course that combines sweet and savory Asian-inspired flavors with an American twist.
Ingredients
Scale
Vegetables & Fresh Ingredients
- 4 large bell peppers (any color)
- 2 cloves garlic, minced
- 1/2 cup diced onion
- 1 cup pineapple tidbits, drained
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup chopped green onions
Protein & Grains
- 1 pound ground chicken
- 1 cup cooked white or jasmine rice
Condiments & Oils
- 1 tablespoon olive oil
- 1/3 cup teriyaki sauce
- 2 tablespoons soy sauce
- Sesame seeds for garnish (optional)
Instructions
- Prepare the peppers: Preheat your oven to 375°F. Slice the tops off the bell peppers and carefully remove all seeds and membranes. Stand the peppers upright in a baking dish and set aside to keep them ready for stuffing.
- Cook the chicken mixture: In a large skillet over medium heat, heat the olive oil. Add the ground chicken and cook thoroughly until no pink remains, breaking it up as it cooks. Add minced garlic and diced onion, sautéing for 3–4 minutes until translucent and fragrant.
- Combine stuffing ingredients: Stir in the cooked rice, pineapple tidbits, teriyaki sauce, soy sauce, grated ginger, and crushed red pepper flakes if using. Mix well and cook for an additional 2–3 minutes until everything is heated through and flavors meld together.
- Stuff the peppers: Evenly spoon the chicken and rice mixture into each prepared bell pepper. Cover the baking dish with foil to retain moisture and bake in the preheated oven for 30 minutes.
- Finish baking: Remove the foil and bake uncovered for another 10–15 minutes, or until the peppers are tender and slightly caramelized on top.
- Garnish and serve: After removing from the oven, sprinkle chopped green onions and sesame seeds over the stuffed peppers. Serve warm and enjoy your delicious Teriyaki Pineapple Chicken & Rice Stuffed Peppers.
Notes
- Quinoa or brown rice can be substituted for white rice to add whole grain nutrition.
- For enhanced flavor, drizzle additional teriyaki sauce on top just before serving.
- Use gluten-free teriyaki and soy sauce brands to keep this recipe gluten-free.
- Adjust crushed red pepper flakes to your preferred heat level or omit if sensitive to spice.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired, American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 9g
- Sodium: 690mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg