Description
These Teriyaki Pineapple Chicken Rice Stuffed Peppers combine sweet, savory, and tangy flavors in a colorful, satisfying meal. Juicy chicken, tender rice, sweet pineapple, and rich teriyaki sauce are baked inside roasted bell peppers for a wholesome and vibrant dinner that’s as beautiful as it is delicious.
Ingredients
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 cheese blend
2 green onions, sliced (optional, for garnish)
Sesame seeds (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Arrange halved bell peppers cut side up in a baking dish. Drizzle with olive oil and bake for 10 minutes to soften slightly.
- In a large bowl, combine cooked chicken, rice, pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper. Mix until evenly coated.
- Remove peppers from the oven and fill each half generously with the chicken and rice mixture, pressing down gently.
- Top each stuffed pepper with shredded mozzarella cheese.
- Return to the oven and bake for 15–20 minutes, or until cheese is melted and bubbly and peppers are tender.
- Let cool slightly before garnishing with sliced green onions and sesame seeds.
- Serve warm and enjoy.
Notes
Use a mix of red, yellow, and orange peppers for a colorful presentation.
Substitute chicken with shrimp, ground turkey, tofu, or lentils for variety.
Fresh pineapple can replace canned — just chop finely and drain excess juice.
Use jasmine or brown rice for extra flavor and texture.
To make ahead, assemble earlier in the day and bake before serving.
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 410
- Sugar: 14g
- Sodium: 780mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg
