Why You’ll Love This Recipe
This dish combines the bold, savory flavors of teriyaki with the natural sweetness of pineapple, making it a perfect balance of sweet and savory. The stuffed peppers are easy to prepare and are a complete meal in one, packed with protein, carbs, and nutrients. With tender chicken, juicy pineapple, and gooey cheese, these stuffed peppers are not only a feast for the eyes but also a satisfying and wholesome meal. It’s great for meal prepping or for a quick dinner that everyone will love!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 large bell peppers, halved and seeds removed
- 1 tablespoon olive oil
- 1 pound cooked chicken breast, shredded or diced
- 2 cups cooked rice
- 1 cup canned pineapple tidbits, drained
- 1/2 cup teriyaki sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese or a cheese blend
- 2 green onions, sliced (optional, for garnish)
- Sesame seeds (optional, for garnish)
Directions
1. Preheat the Oven:
Preheat your oven to 375°F (190°C).
2. Prepare the Peppers:
Place the halved bell peppers cut-side up in a baking dish. Drizzle with olive oil and bake for about 10 minutes to soften slightly.
3. Prepare the Filling:
In a large bowl, combine the cooked chicken, cooked rice, pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper. Mix until everything is evenly coated.
4. Stuff the Peppers:
Remove the peppers from the oven and stuff each half with the prepared chicken and rice mixture, pressing down gently to fill them well.
5. Add the Cheese:
Sprinkle the tops of the stuffed peppers with shredded cheese.
6. Bake:
Return the stuffed peppers to the oven and bake for another 15–20 minutes, or until the cheese is melted and bubbly and the peppers are tender.
7. Garnish and Serve:
Remove from the oven and let cool slightly. Garnish with sliced green onions and sesame seeds, if desired. Serve warm.
Servings and Timing
- Servings: 8 servings (2 halves per serving)
- Prep time: 10 minutes
- Cook time: 35–40 minutes
- Total time: 45–50 minutes
Variations
- Vegetarian Version: Replace the chicken with cooked quinoa, black beans, or tofu for a vegetarian twist on this dish.
- Spicy Option: Add some sriracha or red pepper flakes to the filling for a spicy kick.
- Other Vegetables: Feel free to add diced bell peppers, mushrooms, or zucchini to the rice mixture for extra flavor and texture.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat the stuffed peppers in the microwave or oven until warm. You can also freeze the stuffed peppers for up to 1 month, then thaw and reheat as needed.
FAQs
1. Can I use a different type of rice?
Yes, you can substitute the rice with quinoa, brown rice, or any other grain you prefer. Just ensure it’s cooked beforehand.
2. Can I make these ahead of time?
Yes, you can prepare the stuffed peppers ahead of time. Assemble them, cover with foil, and refrigerate for up to 24 hours before baking. When ready to bake, follow the instructions and bake as usual.
3. Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple works just as well. Just chop it into small pieces and use it in place of canned pineapple tidbits.
4. Can I use a different cheese?
Yes, you can use any cheese you prefer, such as cheddar, gouda, or a blend of your favorite cheeses.
5. How do I prevent the peppers from getting too soft?
To avoid overcooking, don’t bake the peppers too long in the initial step. Just soften them slightly. You can also skip the pre-baking step if you prefer firmer peppers.
6. Can I use a different sauce?
Yes, you can substitute the teriyaki sauce with a sweet chili sauce, barbecue sauce, or a homemade stir-fry sauce for a different flavor profile.
7. Can I make this dish vegetarian?
Yes! Simply replace the chicken with cooked quinoa, beans, or tofu for a satisfying vegetarian version.
8. How do I store leftovers?
Store leftover stuffed peppers in an airtight container in the fridge for up to 3 days. To reheat, place them in the microwave or oven until warm.
9. Can I freeze these stuffed peppers?
Yes, you can freeze the stuffed peppers (before baking or after baking). To freeze, wrap them tightly in plastic wrap or foil and store in a freezer-safe container for up to 1 month. Thaw in the fridge overnight before reheating.
10. Can I use a different protein?
Yes, ground turkey, beef, can be used in place of chicken for a different flavor. Just cook the meat beforehand and proceed with the recipe as usual.
Conclusion
Teriyaki Pineapple Chicken Rice Stuffed Peppers are the perfect blend of sweet, savory, and tangy flavors. These stuffed peppers are easy to prepare, nutritious, and packed with flavor, making them a great choice for a weeknight dinner or meal prep. With the combination of tender chicken, juicy pineapple, and gooey cheese, this dish is sure to become a family favorite. Whether you’re serving them for a casual dinner or impressing guests, these stuffed peppers offer a unique twist on a classic comfort dish!
Teriyaki Pineapple Chicken Rice Stuffed Peppers
- Total Time: 45-50 minutes
- Yield: 8 servings (2 halves per serving)
Description
“Teriyaki Pineapple Chicken Rice Stuffed Peppers are a savory-sweet meal featuring tender chicken, rice, juicy pineapple, and rich teriyaki sauce, all stuffed into bell peppers and topped with gooey cheese. A wholesome, flavorful dish perfect for weeknight dinners or meal prep!”
Ingredients
For the Peppers:
4 large bell peppers, halved and seeds removed
1 tablespoon olive oil
1 pound cooked chicken breast, shredded or diced
2 cups cooked rice
1 cup canned pineapple tidbits, drained
½ cup teriyaki sauce
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
1 cup shredded mozzarella cheese or a cheese blend
2 green onions, sliced (optional, for garnish)
Sesame seeds (optional, for garnish)
Instructions
-
Preheat the Oven: Preheat oven to 375°F (190°C).
-
Prepare the Peppers: Place halved bell peppers in a baking dish, drizzle with olive oil, and bake for 10 minutes to soften.
-
Prepare the Filling: In a bowl, mix shredded chicken, cooked rice, pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper until combined.
-
Stuff the Peppers: Stuff each halved bell pepper with the chicken and rice mixture. Press gently to fill them well.
-
Add the Cheese: Sprinkle shredded cheese on top of the stuffed peppers.
-
Bake: Return peppers to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the peppers are tender.
-
Garnish and Serve: Remove from oven, garnish with green onions and sesame seeds if desired. Serve warm.
Notes
Vegetarian Version: Swap chicken with cooked quinoa, black beans, or tofu.
Spicy Option: Add sriracha or red pepper flakes to the filling for extra heat.
Extra Veggies: Add chopped mushrooms, zucchini, or bell pepper to the rice mixture for added flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Main Dish, Comfort Food
- Method: Baking, Stuffing
- Cuisine: American, Asian Fusion
