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Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Teriyaki Pineapple Chicken and Rice Stuffed Peppers to Savor

A delightful fusion of teriyaki chicken and juicy pineapple in colorful stuffed peppers, perfect for a quick and satisfying dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Bell Peppers Vibrant choices like red, yellow, or green
For the Filling
  • 2 cups Shredded Chicken Can substitute with tofu or tempeh
  • 1/2 cup Teriyaki Sauce Store-bought or homemade
  • 1 cup Pineapple Fresh, canned, or frozen
  • 2 cups Cooked Rice Can swap with quinoa or cauliflower rice
  • 2 cloves Garlic Minced
  • 1 teaspoon Ground Ginger Fresh ginger can be substituted
  • 1/4 teaspoon Red Pepper Flakes Optional, adjust to taste
  • 1 tablespoon Olive Oil For cooking
  • 1 cup Shredded Cheese Optional, for topping

Equipment

  • Oven
  • skillet
  • Baking Dish
  • pot

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare bell peppers by slicing off the tops and removing seeds.
  2. Optionally, blanch the peppers in boiling water for 5-6 minutes to soften them.
  3. In a large skillet, heat olive oil over medium heat and sauté minced garlic for 1-2 minutes until fragrant.
  4. Add shredded chicken, teriyaki sauce, diced pineapple, ground ginger, and red pepper flakes to the skillet. Cook for 5-6 minutes until heated through.
  5. Stir in cooked rice, season with salt and pepper to taste, and warm the filling for another 2-3 minutes.
  6. Stuff the chicken and rice filling into each bell pepper, drizzling olive oil on top.
  7. Place stuffed peppers in a baking dish, cover with foil, and bake for 25-30 minutes.
  8. If using, add shredded cheese to the top of the peppers and bake for an additional 5 minutes until melted.
  9. Remove from oven, let cool for around 5 minutes, and garnish with additional pineapple or green onions before serving.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 70mgCalcium: 150mgIron: 2mg

Notes

Leftover cooked chicken can be used for added flavor. These stuffed peppers can be prepared ahead of time and stored in the fridge before baking.

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