Description
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a delicious Asian-inspired twist on a classic dish. Savory teriyaki chicken mixed with sweet pineapple and jasmine rice, all stuffed inside colorful bell peppers and baked to perfection.
Ingredients
Scale
Bell Peppers:
- 4 large bell peppers (any color, tops cut off and seeds removed)
Chicken and Rice Filling:
- 1 tablespoon olive oil
- 1 pound cooked chicken breast (shredded or diced)
- 1 cup cooked jasmine or white rice
- 1 cup pineapple tidbits (drained)
- 3/4 cup teriyaki sauce (plus more for drizzling)
- 2 green onions (sliced)
- 1 clove garlic (minced)
- 1/2 cup shredded mozzarella or Monterey Jack cheese
- Salt and pepper to taste
Garnish:
- Sesame seeds and extra green onions for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F. Lightly grease a baking dish and arrange the hollowed-out bell peppers upright.
- Cook Chicken and Rice: In a large skillet, heat olive oil and sauté garlic. Add chicken, rice, pineapple, teriyaki sauce, and green onions. Season with salt and pepper. Cook until warmed through.
- Stuff Peppers: Spoon the filling into each pepper, top with cheese.
- Bake: Cover with foil, bake for 30 minutes. Uncover and bake an additional 5–10 minutes until cheese is melted and bubbly.
- Finish and Serve: Drizzle with more teriyaki sauce, garnish with sesame seeds and green onions before serving.
Notes
- Use brown rice or quinoa for a whole grain option.
- These can be made ahead and refrigerated before baking.
- For a vegetarian version, substitute tofu or chickpeas for the chicken.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 410
- Sugar: 13g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 70mg
