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Teriyaki Pineapple Chicken and Rice Stuffed Peppers

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4.9 from 87 reviews

A vibrant recipe combining bell peppers stuffed with tender chicken, rice, pineapple, and teriyaki sauce for a tropical flavor experience.

Ingredients

Scale
  • 4 medium bell peppers
  • 1 cup cooked white rice
  • 1 cup pineapple chunks (fresh or canned)
  • 2 tablespoons vegetable oil
  • 1 pound boneless skinless chicken breast, diced
  • 1/2 cup teriyaki sauce
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup chopped green onions
  • 1/2 cup shredded cheese (like mozzarella or cheddar)
  • Salt to taste
  • Pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and remove the seeds and membranes.
  3. Heat the vegetable oil in a skillet over medium heat and add the diced chicken breast, cooking until no longer pink, about 5-7 minutes.
  4. Stir in minced garlic, grated ginger, pineapple chunks, and teriyaki sauce, cooking for about 3 minutes.
  5. Mix in the cooked rice and chopped green onions, seasoning with salt and pepper to taste.
  6. Spoon the mixture into the hollowed bell peppers and top with shredded cheese.
  7. Bake the stuffed peppers in a baking dish covered with foil for 20 to 25 minutes, until tender and cheese is melted.

Notes

For added flavor, consider garnishing with sesame seeds or crushed red pepper flakes. Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://pennykitchenz.com/teriyaki-pineapple-chicken-rice-stuffed-peppers-3/

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