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Teriyaki Pineapple Chicken Rice Stuffed Peppers

Teriyaki Pineapple Chicken Rice Stuffed Peppers Delight

A colorful and delicious dish featuring teriyaki pineapple chicken rice stuffed in vibrant bell peppers, perfect for a quick weeknight dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Bell Peppers Choose firm peppers that stand upright for even cooking.
For the Filling
  • 1 tablespoon Olive Oil Adds moisture and flavor; avocado oil is a great substitute.
  • 2 cups Cooked Chicken The main protein source; rotisserie chicken saves time!
  • 2 cups Cooked Rice Use as a base; quinoa or cauliflower rice can lower carbs.
  • 1 cup Canned Pineapple Tidbits Adds sweetness and moisture; drain well.
  • 1/2 cup Teriyaki Sauce Provides a savory depth; adjust based on your sweetness preference.
  • 1 teaspoon Garlic Powder Enhances flavor; fresh garlic can be used but use less.
  • 1 teaspoon Onion Powder Also boosts flavor; fresh onion is stronger, so reduce quantity.
  • 1/2 teaspoon Black Pepper For a touch of heat; adjust to your personal taste.
  • 1 cup Shredded Mozzarella Cheese Creates creaminess; substitute with dairy-free cheese if needed.
For the Garnish
  • 2 tablespoons Green Onions Freshens the dish; slice thinly for a pop of color.
  • 1 tablespoon Sesame Seeds Adds crunch and a bit of nuttiness; optionally toasted for extra flavor.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • spoon

Method
 

Step‑by‑Step Instructions for Teriyaki Pineapple Chicken Rice Stuffed Peppers
  1. Preheat your oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the seeds. Place them cut-side-up on a baking sheet, drizzle lightly with olive oil, and season with salt. Bake for about 10 minutes until they soften slightly.
  2. In a large mixing bowl, combine the shredded chicken, cooked rice, drained pineapple tidbits, and teriyaki sauce. Add garlic powder, onion powder, and black pepper. Mix thoroughly until each ingredient is well-coated.
  3. Once the peppers are pre-baked, carefully fill each pepper half generously with the chicken and rice mixture, packing it firmly and allowing it to peek out.
  4. Sprinkle shredded mozzarella on top of each stuffed pepper. Ensure all peppers are evenly topped for a delightful bite in every serving.
  5. Return the stuffed peppers to the oven and bake for an additional 15 to 20 minutes until the cheese is melted and bubbly with a light golden color.
  6. Let the stuffed peppers cool for a couple of minutes. Garnish with sliced green onions and sprinkle of sesame seeds for added crunch.
  7. Plate the stuffed peppers and enjoy them warm, savoring the delightful blend of flavors and textures.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 1200IUVitamin C: 80mgCalcium: 200mgIron: 2mg

Notes

Select firm, colorful bell peppers for easy stuffing. Sample filling before stuffing to adjust seasoning. Drain pineapple well to prevent soggy peppers. Broil for a caramelized top in the last few minutes. Filling can be prepared ahead and refrigerated.

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