Description
These Teriyaki Pineapple Chicken Stuffed Peppers deliver a delicious balance of sweet and savory flavors, filled with juicy chicken, pineapple, rice, and melty cheese for a satisfying dinner option.
Ingredients
- 4 large bell peppers (red, yellow, or green)
- 1 lb boneless, skinless chicken breast, diced
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 cup cooked jasmine rice
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon grated ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 cup shredded mozzarella or Monterey Jack cheese
- 2 green onions, sliced (optional, for garnish)
Instructions
1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.
3. In a large skillet, heat olive oil over medium-high heat. Add the diced chicken and cook for 5–7 minutes until browned and fully cooked. Remove and set aside.
4. In the same skillet, sauté the onion, garlic, and ginger for 3–4 minutes until fragrant and translucent.
5. Stir in pineapple chunks, cooked rice, teriyaki sauce, soy sauce, salt, and black pepper. Mix well to combine.
6. Return the cooked chicken to the skillet and stir to coat evenly. Let the mixture simmer for 2–3 minutes.
7. Spoon the chicken-pineapple-rice mixture into each bell pepper, pressing gently to pack the filling.
8. Top each stuffed pepper with shredded cheese.
9. Cover the baking dish with foil and bake for 25 minutes.
10. Remove the foil and bake an additional 10 minutes, or until the cheese is melted and bubbly.
11. Garnish with sliced green onions if desired and serve.
Notes
For extra heat, add red pepper flakes or chopped jalapeño to the filling.
Substitute quinoa or cauliflower rice for a lower-carb option.
This dish can be assembled ahead of time and refrigerated before baking.
For a smoky flavor, grill the bell peppers briefly before stuffing.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450 kcal
- Sugar: 14 g
- Sodium: 880 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg