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Teriyaki Pineapple Chicken and Rice Stuffed Peppers

A colorful feast of tender chicken, tangy pineapple, and creamy rice, all nestled in vibrant bell peppers for a family-friendly dinner.
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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
  

Main Ingredients
  • 4 medium medium bell peppers Any color or mix of colors.
  • 1 cup cooked white rice You can use brown rice or jasmine rice.
  • 1 cup pineapple chunks Fresh or canned works well.
  • 2 tablespoons vegetable oil For cooking the chicken.
  • 1 pound boneless skinless chicken breast Diced for cooking.
  • 1/2 cup teriyaki sauce For flavoring the mixture.
  • 2 cloves garlic, minced To add aromatic flavor.
  • 1 teaspoon fresh ginger, grated For a zesty taste.
  • 1/4 cup chopped green onions For freshness and garnish.
  • 1/2 cup shredded cheese Use your preferred cheese.
  • to taste salt
  • to taste pepper

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. Heat vegetable oil in a skillet over medium heat. Add diced chicken breast and cook until no longer pink.
  4. Stir in garlic, ginger, pineapple chunks, and teriyaki sauce. Cook for about 3 minutes.
  5. Mix in cooked rice and chopped green onions. Season with salt and pepper.
Assembly
  1. Spoon the mixture into the hollowed bell peppers and sprinkle shredded cheese on top.
  2. Place stuffed peppers upright in a baking dish and bake for 20 to 25 minutes until peppers are tender and cheese is melted.

Notes

For added crunch, consider adding chopped carrots or water chestnuts to the filling. You can also swap chicken for tofu for a vegan option.