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Teriyaki Pineapple Chicken & Rice Stuffed Peppers

A delightful blend of savory chicken, sweet pineapple, and colorful bell peppers, all drizzled with teriyaki sauce, making for a fun and nutritious family meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large bell peppers (any color)
  • 1 pound boneless chicken breast, diced
  • 1 cup cooked rice (white or brown)
  • 1 cup pineapple chunks (fresh or canned)
  • 1/2 cup teriyaki sauce
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/4 cup chopped green onions (for garnish)
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the cleaned peppers upright in a baking dish.
Cooking
  1. In a skillet over medium heat, add olive oil. Once hot, add the diced chicken. Season with garlic powder, ground ginger, salt, and pepper. Cook for about 5-7 minutes until the chicken is cooked through and slightly golden.
  2. In a large bowl, mix the cooked chicken, cooked rice, pineapple chunks, and half of the teriyaki sauce until everything is well-coated.
  3. Carefully spoon the chicken and rice mixture into each prepared bell pepper, packing them tightly.
  4. Drizzle the remaining teriyaki sauce over the stuffed peppers.
  5. Cover the baking dish with aluminum foil and bake for about 25-30 minutes. Remove the foil for the last 10 minutes to allow the tops to brown slightly.
Serving
  1. Once cooked, remove the stuffed peppers from the oven, let them cool for a few minutes, and garnish with chopped green onions. Serve warm and enjoy!

Notes

For variety, consider swapping chicken for tofu or shrimp. You can also use brown rice for a healthier option or cauliflower rice for a low-carb alternative. Adjust seasoning to taste and add red pepper flakes for extra heat.