Description
Teriyaki Pineapple Chicken Stuffed Peppers are colorful bell peppers filled with tender chicken, sweet pineapple, fluffy rice, and a savory teriyaki glaze, then baked until perfectly tender and flavorful.
Ingredients
- 4 large bell peppers, halved and seeds removed
- 2 cups cooked chicken, diced
- 1 cup cooked jasmine rice
- 1 cup pineapple chunks, diced
- 1/2 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons sliced green onions
- 1 tablespoon sesame seeds (optional)
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Lightly brush bell pepper halves with olive oil and place in a baking dish.
- In a skillet over medium heat, sauté garlic and ginger for 30 seconds.
- Add diced chicken, pineapple, teriyaki sauce, and soy sauce; simmer for 3–4 minutes.
- Stir in cooked rice and mix until well combined.
- Spoon the chicken mixture evenly into the pepper halves.
- Top with shredded mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 10 minutes until peppers are tender and cheese is melted.
- Garnish with green onions and sesame seeds before serving.
Notes
- Use rotisserie chicken for quicker preparation.
- Substitute brown rice for added fiber.
- Adjust teriyaki sauce for desired sweetness.
- For extra heat, add red pepper flakes or sriracha.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired