Teriyaki Pineapple Peppers
Ingredients
- 1 lb boneless skinless chicken breast or thighs, diced
- 4 large bell peppers any color, tops cut off and seeds removed
- 2 cups cooked rice white, brown, or jasmine
- 1 cup pineapple chunks fresh or canned, drained
- 1/3 cup teriyaki sauce
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 2 green onions chopped
- 1 cup shredded cheese cheddar, mozzarella, or your favorite blend
- Salt and pepper to taste
- 1 tablespoon oil for cooking
- Substitution Tip: Swap the chicken with tofu for a vegetarian version or use quinoa instead of rice for extra protein.
Instructions
Prepare the Peppers
- Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. Place them in a baking dish and bake for 10 minutes to soften slightly. Set aside.
Cook the Chicken
- Heat oil in a skillet over medium heat. Add chicken, season with salt and pepper, and cook until golden and cooked through. Add garlic and ginger, and cook for another 1–2 minutes.
Add Pineapple and Sauce
- Stir in pineapple chunks and teriyaki sauce. Simmer for 3–4 minutes to let the flavors meld. Remove from heat and mix in cooked rice and half of the green onions.
Stuff the Peppers
- Spoon the chicken and rice mixture into each pre-baked pepper. Top each with shredded cheese.
Bake
- Return stuffed peppers to the oven and bake uncovered for 15–20 minutes, or until cheese is melted and bubbly.
Garnish and Serve
- Sprinkle with remaining green onions and serve hot.
Notes
- Pre-Bake Peppers: Softens them slightly so they cook evenly.
- Control the Sweetness: Use less pineapple or opt for unsweetened varieties if you prefer.
- Add More Veggies: Stir in carrots, peas, or spinach for extra nutrition.
- Make it Spicy: Add red pepper flakes or chopped jalapeños to the filling.