Teriyaki Pineapple Chicken Stuffed Peppers Recipe
Delight in the savory and sweet combination of Teriyaki Pineapple Chicken Stuffed Peppers. This colorful dish features tender cooked chicken, juicy pineapple tidbits, and rice stuffed into bell pepper halves, topped with melted mozzarella cheese and baked to perfection. It's a comforting, crowd-pleasing recipe that combines vibrant flavors and simple ingredients for an easy weeknight dinner or meal prep option.
- Prep Time: 20 Minutes
- Cook Time: 45 Minutes
- Total Time: 1 Hour 5 Minutes
- Yield: 8 stuffed pepper halves (4 large bell peppers, serves 4-6 people)
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Ingredients
Vegetables
- 4 large bell peppers, halved and seeds removed
- 2 green onions, sliced (optional, for garnish)
Protein & Grains
- 1 pound cooked chicken breast, shredded or diced
- 2 cups cooked rice
Other Ingredients
- 1 cup canned pineapple tidbits, drained
- 1/2 cup teriyaki sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese or a cheese blend
- 1 tablespoon olive oil
- Sesame seeds (optional, for garnish)
Instructions
- Prepare Peppers: Preheat your oven to 375°F (190°C). Cut the bell peppers in half lengthwise and carefully remove the seeds and membranes. Arrange the pepper halves cut-side up in a baking dish to prepare them for stuffing.
- Make the Filling: In a large mixing bowl, combine the cooked shredded or diced chicken, cooked rice, and drained pineapple tidbits. Add the teriyaki sauce, garlic powder, onion powder, and black pepper, then stir everything together until fully incorporated.
- Stuff Peppers: Generously spoon the flavorful chicken and rice mixture into each pepper half. Make sure each pepper is well-filled, then arrange them evenly in the baking dish.
- Add Cheese and Cover: Sprinkle shredded mozzarella cheese evenly over the stuffed filling on each pepper. Cover the baking dish tightly with aluminum foil to keep moisture in during baking.
- Bake: Place the covered baking dish in the preheated oven and bake for 30 to 35 minutes. Then remove the foil and continue baking for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and golden brown.
- Finish and Serve: Remove the dish from the oven and let it rest for a few minutes. Garnish with sliced green onions and sesame seeds if desired, then serve the peppers hot for a delicious meal.
Notes
- You can substitute cooked quinoa or cauliflower rice for a lower-carb option instead of white rice.
- Use shredded cheddar or Monterey Jack cheese as an alternative to mozzarella for a different flavor profile.
- For a spicier kick, add a pinch of red pepper flakes to the filling mixture.
- Make sure to drain the canned pineapple well to prevent excess liquid from making the peppers soggy.
- These stuffed peppers can be made ahead and refrigerated before baking; add a few extra minutes to baking time if baking from cold.
