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Teriyaki Pineapple Chicken and Rice Stuffed Peppers

A vibrant and flavorful dish featuring juicy chicken, sweet pineapple, and savory teriyaki glaze stuffed inside crunchy bell peppers.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large bell peppers Any color bell pepper can be used.
  • 1 cup cooked rice Use any type of cooked rice.
  • 1 lb chicken breast, diced You can substitute with leftover chicken or rotisserie chicken.
  • 1 cup pineapple chunks Use fresh or canned pineapple.
  • 1/4 cup teriyaki sauce Store-bought or homemade.
  • 1/2 cup onion, chopped Use yellow or white onion.
  • 2 cloves garlic, minced Fresh garlic is preferred.
  • Salt and pepper to taste Adjust according to preference.
  • Olive oil for cooking For sautéing.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds. Lightly oil the outside and place them in a baking dish.
Cooking
  1. In a pan, heat olive oil over medium heat. Sauté onions and garlic until fragrant.
  2. Add the diced chicken and cook until no longer pink, about 5-7 minutes.
  3. Stir in the pineapple chunks and teriyaki sauce until everything is nicely coated.
  4. Mix in the cooked rice, then season with salt and pepper to taste.
  5. Stuff each pepper with the chicken and rice mixture.
  6. Cover the dish with foil and bake for 25-30 minutes.
  7. After 25-30 minutes, remove the foil and bake for an additional 10 minutes until the peppers are tender.

Notes

Customize the filling by swapping pineapple for diced bell peppers or carrots, or adding black beans. Ensure not to overcook the chicken for juiciness.