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!

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.

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.