Teriyaki Pineapple Chicken and Rice Stuffed Peppers
This dish features bell peppers stuffed with a savory filling of chicken, rice, and pineapple, all coated in teriyaki sauce.
Equipment
- Skillet
- baking dish
Ingredients
For the Chicken and Rice Filling
- 2 large boneless, skinless chicken breasts shredded
- 1 cup cooked rice white or brown
- ½ cup diced pineapple fresh or canned, drained
- ¼ cup teriyaki sauce store-bought or homemade
- 1 tablespoon olive oil for sautéing
- 2 cloves garlic minced
- 1 teaspoon ground ginger
- ½ teaspoon red pepper flakes optional, for heat
- to taste Salt
- to taste Pepper
For the Stuffed Peppers
- 4 large bell peppers any color, tops cut off and seeds removed
- 1 tablespoon olive oil for drizzling over the peppers
- ¼ cup shredded mozzarella or cheddar cheese optional, for topping
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add the shredded chicken to the skillet, followed by cooked rice, diced pineapple, teriyaki sauce, ground ginger, red pepper flakes, salt, and pepper. Mix well and cook for about 5-7 minutes.
- In the baking dish, place the bell peppers upright and drizzle them with olive oil.
- Stuff each bell pepper with the chicken and rice mixture, packing it in tightly.
- If using, sprinkle shredded cheese on top of each stuffed pepper.
- Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
- Remove from oven and let cool slightly before serving.
Notes
You can customize the filling by adding your favorite vegetables or adjusting the spice level.