Description
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a flavorful fusion of sweet pineapple, savory teriyaki chicken, and fluffy rice nestled inside tender bell peppers. This healthy, easy-to-make stuffed pepper recipe is perfect for meal prep, weeknight dinners, or family gatherings.
Ingredients
- 4 large bell peppers (any color), halved and deseeded
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup cooked rice (white, brown, or jasmine)
- 1 cup pineapple chunks (fresh or canned, drained)
- ½ cup teriyaki sauce (store-bought or homemade)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- ½ cup shredded carrots
- ¼ cup green onions, chopped (for garnish)
- 1 tbsp sesame seeds (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the peppers by halving and deseeding them, then placing them in a baking dish.
- Cook the chicken in olive oil over medium heat until browned and cooked through. Set aside.
- In the same skillet, sauté onion, garlic, and ginger until fragrant. Add carrots and cook 2 minutes more.
- Combine cooked chicken, rice, pineapple, and teriyaki sauce in the skillet. Stir to heat through.
- Stuff the bell peppers with the mixture, pressing it down to fill.
- Cover and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, until peppers are tender.
- Garnish with green onions and sesame seeds before serving.
Notes
- Substitute ground turkey or tofu for the chicken to fit dietary preferences.
- Use quinoa or cauliflower rice for a lower-carb option.
- Add chili flakes or sriracha for heat.
- Sprinkle cheese on top before baking for extra richness.
- Leftovers can be refrigerated for 3 days or frozen for up to 2 months.
