Pineapple Chicken and Rice Stuffed Peppers Recipe
Teriyaki Pineapple Chicken and Rice Stuffed Peppers are roasted bell peppers filled with savory chicken, sweet pineapple, and fluffy rice coated in teriyaki sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
4 large bell peppers halved and seeded
1 tablespoon vegetable oil
1 pound boneless skinless chicken diced
2 cloves garlic minced
1 teaspoon fresh ginger grated
1 cup fresh pineapple diced
1/2 cup teriyaki sauce
2 cups cooked jasmine rice
1 teaspoon sesame oil
3 green onions sliced
Salt and black pepper to taste
Optional shredded mozzarella cheese
Instructions
-
Preheat oven to 375°F and prepare a greased baking dish.
-
Cut peppers in half lengthwise and remove seeds.
-
Cook diced chicken in oil over medium heat for 5 to 7 minutes.
-
Add garlic and ginger and cook briefly.
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Stir in pineapple and teriyaki sauce and simmer until slightly thickened.
-
Add cooked rice, sesame oil, and green onions and mix well.
-
Spoon filling into pepper halves.
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Cover with foil and bake 20 minutes, then uncover and bake 10 minutes more.
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Add cheese in final 5 minutes if desired.
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Rest briefly before serving.
Notes
Use low-sodium teriyaki sauce to control salt.
Add vegetables like carrots or zucchini for variety.
Store leftovers in an airtight container for up to 3 days