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Teriyaki Pineapple Chicken and Rice Stuffed Peppers

A delightful fusion of sweet pineapple and savory teriyaki chicken stuffed in vibrant bell peppers, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

Stuffed Peppers
  • 4 pieces Medium Bell Peppers Choose vibrant colors like red, yellow, or green.
  • 1 cup Cooked White Rice Leftover rice works perfectly.
  • 1 cup Pineapple Chunks Fresh or canned (drained) works well.
  • 2 tablespoons Vegetable Oil Use a neutral oil like canola or sunflower.
  • 1 pound Boneless Skinless Chicken Breast Cut into small chunks for even cooking.
  • 1/2 cup Teriyaki Sauce Low-sodium versions are recommended.
  • 2 cloves Garlic, Minced Fresh garlic is preferred.
  • 1 teaspoon Fresh Ginger, Grated Releases vibrant flavor.
  • 1/4 cup Chopped Green Onions Adds fresh crunch.
  • 1/2 cup Shredded Cheese Choose a melting cheese like mozzarella or cheddar.
  • to taste Salt & Pepper Season according to preference.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and remove the seeds and membranes.
  3. In a skillet over medium heat, add vegetable oil and then the diced chicken breast. Cook until golden brown.
  4. Stir in garlic, ginger, pineapple, and teriyaki sauce. Cook for an additional 3 minutes.
  5. Mix in cooked white rice and chopped green onions. Season with salt and pepper.
Assembly
  1. Stuff each bell pepper with the chicken and rice mixture.
  2. Sprinkle shredded cheese on top of each stuffed pepper.
Baking
  1. Place stuffed peppers in a baking dish and bake for 20-25 minutes until tender and cheese is melted.

Notes

These stuffed peppers can be prepared in advance and stored in the refrigerator for up to 3 days. They also freeze well for up to 3 months.