Description
This Teriyaki Pineapple Chicken & Rice Stuffed Peppers recipe is a vibrant, flavorful dish combining tender ground chicken, sweet pineapple, and savory teriyaki sauce nestled inside roasted bell peppers. Topped with melted mozzarella cheese and garnished with green onions and sesame seeds, these stuffed peppers make a deliciously balanced and colorful meal perfect for a family dinner or entertaining guests.
Ingredients
Scale
For the Stuffed Peppers
- 4 large bell peppers, halved and deseeded
- 1 lb ground chicken
- 1 cup cooked rice (white, brown, or jasmine)
- 1 cup diced pineapple (fresh or canned)
- ½ cup teriyaki sauce
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded mozzarella cheese
For Garnish
- Chopped green onions
- Sesame seeds
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare the peppers: Slice the bell peppers in half lengthwise and carefully remove the seeds and membranes. Place the pepper halves cut side up in a baking dish ready for filling.
- Cook the chicken: Heat a large skillet over medium heat. Add the ground chicken along with the minced garlic and grated ginger. Cook, breaking the chicken apart with a spatula, for 5-7 minutes until the meat is browned and fully cooked through.
- Mix the filling: Once the chicken is cooked, stir in the cooked rice, diced pineapple, teriyaki sauce, salt, and black pepper. Continue cooking for another 2-3 minutes to allow the flavors to meld together.
- Stuff the peppers: Spoon the chicken and rice mixture evenly into each bell pepper half, generously filling each cavity.
- Add cheese: Sprinkle shredded mozzarella cheese over the top of each stuffed pepper evenly for a gooey, melted topping.
- Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender. Then remove the foil and bake for an additional 5-7 minutes to melt the cheese and create a golden, bubbly finish.
- Garnish and serve: Remove from the oven and garnish with chopped green onions and a sprinkle of sesame seeds. Serve the stuffed peppers hot and enjoy this delicious meal.
Notes
- Use any variety of bell peppers you like—red, yellow, green, or orange—for color and sweetness variation.
- Fresh pineapple adds natural sweetness but canned pineapple works well too; just drain it before using.
- For a lower sodium option, use a reduced-sodium teriyaki sauce.
- Cook the rice ahead of time or use leftover rice to save prep time.
- If you want to add spice, consider adding a pinch of crushed red pepper flakes when cooking the chicken.
- Substitute ground turkey or tofu for a different protein option.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
