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Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 145 reviews
  • Author: Jaden
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Fusion Asian-American

Description

These Teriyaki Pineapple Chicken Rice Stuffed Peppers offer a delightful fusion of savory and sweet flavors wrapped in tender bell peppers. Perfect as a wholesome, dinner-ready meal, this recipe combines shredded chicken, cooked rice, juicy pineapple tidbits, and rich teriyaki sauce, topped with melted mozzarella cheese for a gooey finish. Baked to perfection, these stuffed peppers are an easy, crowd-pleasing dish that’s both comforting and packed with balanced nutrition.

Ingredients

Scale

Peppers and Oil

  • 4 large bell peppers, halved and seeds removed
  • 1 tablespoon olive oil

Filling

  • 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

Topping and Garnish

  • 1 cup shredded mozzarella cheese (or a cheese blend)
  • 2 green onions, sliced (optional, for garnish)
  • Sesame seeds (optional, for garnish)

Instructions

  1. Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the peppers.
  2. Prepare the Peppers: Place the halved bell peppers cut side up in a baking dish. Drizzle them with olive oil to add moisture and mild flavor. Bake for about 10 minutes to slightly soften the peppers, making them more pliable for stuffing.
  3. Make the Filling: In a large bowl, mix together shredded or diced cooked chicken, cooked rice, drained pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper. Stir well to ensure all ingredients are evenly combined and coated with sauce for balanced flavor.
  4. Stuff the Peppers: Remove the peppers from the oven after the initial baking. Gently press the chicken and rice mixture into each pepper half, packing the filling snugly so it holds together well.
  5. Add Cheese Topping: Evenly sprinkle shredded mozzarella cheese over the tops of the stuffed peppers to create a cheesy crust once baked.
  6. Bake Again: Return the stuffed peppers to the oven and bake for 15-20 minutes more. You’re aiming for melted, bubbly, and lightly golden cheese, as well as tender peppers.
  7. Garnish and Serve: Let the baked peppers cool slightly once out of the oven. Garnish with sliced green onions and sesame seeds if desired. Serve warm for a delicious meal.

Notes

  • Feel free to substitute the chicken with ground turkey or tofu for a different protein option or to suit a vegetarian diet.
  • You can adjust the filling ingredients to your taste, including adding other vegetables or spices.
  • Using a cheese blend instead of just mozzarella can enhance flavor complexity.
  • If using fresh pineapple, ensure it is chopped into small tidbits and drained to prevent excess moisture.
  • For a spicier version, add a pinch of chili flakes or a splash of sriracha to the filling.

Nutrition

  • Serving Size: 1 stuffed pepper half
  • Calories: 350
  • Sugar: 10g
  • Sodium: 650mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 70mg

Find it online: https://yummyhere.com/teriyaki-pineapple-chicken-rice-stuffed-peppers-recipe/