Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Why You’ll Love This Recipe

These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are the perfect balance of sweet and savory, combining juicy ground chicken, sweet pineapple, and a rich teriyaki glaze. The melted cheese on top adds a comforting, hearty finish, making it a flavorful meal that’s also visually appealing.

Ingredients

• 4 large bell peppers, halved and deseeded

• 1 lb ground chicken

• 1 cup cooked rice (white, brown, or jasmine)

• 1 cup diced pineapple (fresh or canned)

• ½ cup teriyaki sauce

• 2 garlic cloves, minced

• 1 teaspoon grated ginger

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ½ cup shredded mozzarella cheese

For garnish:

• Chopped green onions

• Sesame seeds

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish and arrange the bell peppers, cut side up.

2. Heat a skillet over medium heat and cook the ground chicken for 5-6 minutes, breaking it up until browned. Add the garlic, ginger, salt, and pepper, cooking for another 2 minutes.

3. Stir in the teriyaki sauce, followed by the diced pineapple and cooked rice. Let it simmer for 3 minutes and remove from heat.

4. Spoon the chicken mixture into each bell pepper half, packing it in gently.

5. Sprinkle mozzarella cheese on top of each stuffed pepper, cover with foil, and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is melted.

6. Garnish with chopped green onions and sesame seeds before serving.

Servings and Timing

Servings: 4
Preparation time: 15 minutes
Cooking time: 35 minutes

Variations

• Swap out the ground chicken for ground turkey, beef, or tofu for different protein options.

• Use brown rice or jasmine rice for a variety of textures.

• Try a dairy-free alternative like vegan cheese if you want to make this dish dairy-free.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Freeze: Wrap individual peppers in plastic wrap and freeze for up to 3 months.

• Reheat: Warm in the microwave for 1-2 minutes or bake at 350°F (175°C) for 10 minutes.

FAQs

1. Can I use a different protein?

Yes! You can substitute the chicken with turkey, beef, or even tofu for a vegetarian option.

2. What’s the best type of rice to use?

Any cooked rice works, but jasmine or brown rice adds great texture to the dish.

3. Can I make this dish dairy-free?

Absolutely! Just omit the cheese or use a dairy-free alternative.

4. Can I prep these ahead of time?

Yes, you can stuff the peppers and refrigerate them up to 24 hours before baking.

5. Do I need to pre-cook the peppers?

No need to pre-cook the peppers; they soften perfectly while baking.

6. How can I make the peppers extra tender?

Roast the peppers for 5 minutes before stuffing if you prefer them extra tender.

7. Can I add some spice to the dish?

For a spicy kick, add a dash of red pepper flakes or chopped jalapeños to the filling.

8. Can I use frozen pineapple?

Yes, frozen pineapple works well; just thaw and drain excess liquid before using.

9. How do I prevent the filling from being too soggy?

Drain excess pineapple juice before adding it to the filling to prevent extra moisture.

10. Can I make this dish vegetarian?

Yes, substitute the chicken with a plant-based protein like tofu or lentils for a vegetarian version.

Conclusion

Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a delightful mix of tropical flavors, savory chicken, and wholesome ingredients. This easy-to-make dish is customizable, perfect for meal prep, and loved by the whole family. Enjoy this tasty, nutrient-packed meal that brings both comfort and a burst of flavor to your table!

Teriyaki Pineapple Chicken & Rice Stuffed Peppers

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking, Sautéing
• Cuisine: Asian Fusion
• Diet: Gluten Free

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Description

These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a delicious and healthy meal that combines juicy ground chicken, sweet pineapple, and savory teriyaki sauce. Topped with melted mozzarella cheese, this dish offers a balance of tropical and umami flavors. Perfect for weeknight dinners or meal prep, it’s easy to customize with different proteins, rice types, and even a dairy-free option. Try this flavor-packed dish today for a nutritious, family-friendly meal!

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Ingredients

4 large bell peppers, halved and deseeded

1 lb ground chicken

1 cup cooked rice (white, brown, or jasmine)

1 cup diced pineapple (fresh or canned)

½ cup teriyaki sauce

2 garlic cloves, minced

1 teaspoon grated ginger

½ teaspoon salt

¼ teaspoon black pepper

½ cup shredded mozzarella cheese

For garnish:

Chopped green onions

Sesame seeds

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Instructions

• Preheat oven to 375°F (190°C). Grease a baking dish and arrange bell peppers, cut side up.

• Heat a skillet over medium heat. Cook the ground chicken for 5-6 minutes, breaking it up until browned. Add garlic, ginger, salt, and pepper, and cook for an additional 2 minutes.

• Stir in teriyaki sauce, followed by pineapple and cooked rice. Simmer for 3 minutes and remove from heat.

• Spoon the chicken mixture into each bell pepper half, packing it in gently.

• Sprinkle mozzarella cheese on top of each stuffed pepper. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 5 minutes until the cheese is melted.

• Garnish with chopped green onions and sesame seeds before serving.

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Notes

• Swap ground chicken for turkey, beef, or tofu for a different protein.

• Brown rice or jasmine rice provides excellent texture.

• Use vegan cheese for a dairy-free option.

• To make ahead, stuff the peppers and refrigerate them up to 24 hours before baking.

• Roasting peppers for 5 minutes before stuffing will make them extra tender.