Why You’ll Love This Recipe

I love this recipe because it’s a complete meal packed into a single pepper — protein, carbs, and veggies all in one. The sweetness of the pineapple perfectly complements the savory teriyaki chicken and rice, creating a delicious fusion of flavors. It’s also incredibly versatile: I can prep it ahead for busy weeknights or serve it fresh for a weekend dinner. Plus, it’s customizable with whatever cheese or rice I have on hand.

Ingredients

(Note: All ingredient amounts are listed 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. I preheat my oven to 375°F (190°C).

2. I arrange the halved bell peppers cut side up in a baking dish, drizzle them lightly with olive oil, and bake for about 10 minutes to soften slightly.

3. While the peppers bake, I mix the cooked chicken, rice, pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper in a large bowl until everything is evenly coated.

4. I remove the peppers from the oven and fill each half generously with the chicken and rice mixture, pressing down slightly so they’re nicely packed.

5. I sprinkle shredded cheese over the top of each stuffed pepper.

6. I return the dish to the oven and bake for another 15–20 minutes, until the cheese is melted and bubbly and the peppers are tender.

7. Once done, I let them cool slightly before garnishing with sliced green onions and sesame seeds. I love serving them warm for the best flavor.

Servings and Timing

This recipe makes about 8 stuffed pepper halves (4 whole peppers), serving 4 people. It takes around 15 minutes to prepare and 30 minutes to bake, for a total time of about 45 minutes.

Variations

I sometimes swap the chicken for cooked shrimp, ground turkey, or tofu for a fun twist. When I want to add more veggies, I mix in diced carrots, snap peas, or broccoli into the filling. For extra flavor, I use jasmine rice or brown rice instead of white rice. If I’m craving spice, I drizzle a little sriracha or sprinkle crushed red pepper flakes before baking.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven at 350°F (175°C) for about 10 minutes or warm them in the microwave until heated through. They also freeze well — I just wrap each stuffed pepper half in foil and store them in a freezer-safe bag for up to 2 months.

FAQs

Can I use different colors of bell peppers?

Yes, I love using a mix of red, yellow, and orange peppers for a more colorful presentation.

Can I make this recipe ahead of time?

Absolutely. I assemble the stuffed peppers earlier in the day, refrigerate them, and bake just before serving.

What type of rice works best?

I prefer long-grain white rice or jasmine rice, but brown rice or even quinoa works well too.

Can I use rotisserie chicken?

Yes, shredded rotisserie chicken is a great time-saver and adds extra flavor.

Can I make these vegetarian?

Yes, I replace the chicken with cooked lentils, tofu, or chickpeas for a plant-based version.

How do I prevent the peppers from getting too soft?

I pre-bake them for only 10 minutes to soften slightly but still keep their shape during the final bake.

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works beautifully — I just make sure to chop it finely and drain excess juice.

What cheese melts best on top?

I love mozzarella for its meltiness, but cheddar, Monterey Jack, or a blend of both also work great.

Can I make these spicier?

Definitely. I add chili flakes or a spoonful of spicy teriyaki sauce to the filling for extra heat.

Do I need to serve these with anything?

They’re complete on their own, but I sometimes serve them with a side salad or extra teriyaki drizzle for added flavor.

Conclusion

I love making these Teriyaki Pineapple Chicken Rice Stuffed Peppers because they’re colorful, delicious, and satisfying without being heavy. The sweet pineapple and savory teriyaki chicken come together beautifully inside tender roasted peppers, making each bite burst with flavor. Whether I’m cooking for family or guests, this recipe always stands out as a hearty yet refreshing dish that brings a taste of the tropics to my table.