Description
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a delightful Asian-inspired fusion dish. Colorful bell peppers are filled with a savory mixture of chicken, rice, pineapple, and cheese, all seasoned with teriyaki sauce for a burst of flavor. A perfect balance of sweet and savory in every bite!
Ingredients
Scale
Bell Peppers:
- 4 large bell peppers (any color)
Filling:
- 2 cups cooked chicken (shredded or diced)
- 1 cup cooked rice (white or brown)
- 1/2 cup canned pineapple tidbits (drained)
- 1/2 cup shredded mozzarella or Monterey Jack cheese
- 1/3 cup teriyaki sauce
- 2 green onions (sliced)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Sesame seeds and extra green onions for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 375°F.
- Prepare peppers: Cut the tops off the bell peppers, remove seeds and membranes, and trim bottoms if needed.
- Make filling: In a large bowl, mix chicken, rice, pineapple, cheese, teriyaki sauce, green onions, garlic powder, salt, and pepper.
- Fill peppers: Spoon filling into each bell pepper, pack gently. Place peppers upright in a baking dish, cover with foil.
- Bake: Bake for 30 minutes, remove foil, bake an additional 10–15 minutes until peppers are tender and filling is heated through.
- Garnish and serve: Garnish with sesame seeds and green onions. Serve hot.
Notes
- You can use quinoa or cauliflower rice as a substitute for rice.
- Swap chicken with ground turkey or tofu for a variation.
- Drizzle teriyaki glaze on top before serving for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 340
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 55 mg
