Description
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a delicious Asian-inspired twist on traditional stuffed peppers. Tender bell peppers are filled with a savory-sweet mixture of cooked rice, shredded chicken, juicy pineapple, and aromatic spices, then baked to perfection with a cheesy topping. A flavorful and satisfying meal the whole family will love!
Ingredients
Bell Peppers:
4 large bell peppers (any color)
Cooked Rice:
2 cups
Shredded Chicken Breast:
2 cups
Pineapple Tidbits:
1 cup, drained
Teriyaki Sauce:
1/2 cup
Green Onions:
2, sliced
Garlic Powder:
1/2 teaspoon
Ground Ginger:
1/2 teaspoon
Salt and Pepper:
To taste
Cheese (optional):
1/2 cup shredded mozzarella or Monterey Jack
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Prepare Peppers: Slice the tops off the bell peppers, remove seeds and membranes, and place peppers upright in a baking dish.
- Prepare Filling: In a large bowl, combine cooked rice, shredded chicken, pineapple tidbits, teriyaki sauce, green onions, garlic powder, ground ginger, salt, and pepper. Mix well.
- Stuff Peppers: Spoon the mixture into each bell pepper, pressing down lightly. Top with shredded cheese, if using.
- Bake: Add a splash of water to the baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and cheese is melted.
- Serve: Serve warm and enjoy!
Notes
- Use brown rice or quinoa for added fiber.
- Substitute rotisserie chicken for convenience.
- For a spicier version, add sriracha or chopped jalapeños to the filling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 390
- Sugar: 12g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
