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Teriyaki Pineapple Chicken Rice Stuffed Peppers

Teriyaki Pineapple Chicken Rice Stuffed Peppers
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★★★★★

4.9 from 29 reviews

These Teriyaki Pineapple Chicken Rice Stuffed Peppers combine sweet and savory flavors in a colorful and nutritious dish. Tender bell pepper halves are filled with a flavorful mix of shredded chicken, rice, pineapple tidbits, and tangy teriyaki sauce, then topped with melted mozzarella cheese for a deliciously satisfying meal perfect for any weeknight dinner.

Ingredients

Scale

For the Peppers

  • 4 large bell peppers, halved and seeds removed
  • 1 tablespoon olive oil

For the Filling

  • 1 pound cooked chicken breast, shredded or diced
  • 2 cups cooked rice
  • 1 cup canned pineapple tidbits, drained
  • 1/2 cup teriyaki sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper

Toppings and Garnish

  • 1 cup shredded mozzarella cheese or cheese blend
  • 2 green onions, sliced (optional, for garnish)
  • Sesame seeds (optional, for garnish)

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the peppers.
  2. Soften the peppers: Arrange the halved bell peppers cut side up in a baking dish, drizzle with olive oil, and bake for about 10 minutes to slightly soften them.
  3. Prepare the filling: In a large bowl, combine the cooked shredded chicken, cooked rice, drained pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper. Mix thoroughly until all ingredients are evenly coated.
  4. Stuff the peppers: Remove the softened peppers from the oven and carefully fill each half with the chicken and rice mixture, pressing down gently to ensure they are well packed.
  5. Add cheese topping: Sprinkle the shredded mozzarella cheese evenly over the stuffed peppers.
  6. Bake stuffed peppers: Return the peppers to the oven and bake for an additional 15 to 20 minutes, or until the cheese is melted, bubbly, and the peppers are tender.
  7. Garnish and serve: Let the peppers cool slightly after baking. Garnish with sliced green onions and sesame seeds if desired, and serve warm for a delicious meal.

Notes

  • You can substitute chicken breast with cooked shredded turkey or tofu for a different protein option.
  • For a spicier kick, add a pinch of red pepper flakes to the filling mixture.
  • If you prefer a low-sodium version, use low-sodium teriyaki sauce or make your own.
  • Use brown rice instead of white rice for added fiber and nutrients.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.

Nutrition

Keywords: Teriyaki chicken, stuffed peppers, pineapple chicken, baked stuffed peppers, chicken rice recipe, healthy dinner, easy weeknight meal

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