Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Colorful and inviting stuffed peppers filled with savory chicken, rice, and the sweet tang of pineapple and teriyaki sauce.
Ingredients
Main ingredients
- 2 large boneless, skinless chicken breasts shredded
- 1 cup cooked rice white or brown
- 1/2 cup diced pineapple fresh or canned, drained
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil for cooking
- 2 cloves garlic minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes optional
- to taste salt and pepper
- 4 large bell peppers any color, tops cut off and seeds removed
- 1 tablespoon olive oil for drizzling on top
- 1/4 cup shredded mozzarella or cheddar cheese optional
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and ground ginger, stirring until fragrant.
- Add the shredded chicken, cooked rice, diced pineapple, teriyaki sauce, and red pepper flakes to the skillet. Stir well to combine; season with salt and pepper.
- Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
- Spoon the chicken and rice mixture into each bell pepper, packing it tightly.
- Drizzle the tops with olive oil and sprinkle cheese over the stuffed peppers if desired.
Cooking
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the peppers are tender and cheese is melted.
Notes
Enhance flavor by adding a splash of lime juice before serving. Customize with your favorite veggies or substitute chicken for tofu for a vegetarian option. Serve with extra teriyaki sauce on the side for dipping.