Teriyaki Pineapple Chicken & Rice Stuffed Peppers

If you’re craving a dish that’s both vibrant and comforting, these Teriyaki Pineapple Chicken & Rice Stuffed Peppers are about to become your new favorite. Imagine the sweetness of pineapple, the savory depth of teriyaki chicken, and the earthy warmth of perfectly cooked rice, all stuffed into a tender bell pepper. Each bite is an explosion of flavors and textures that will transport you to a tropical paradise. Whether you’re hosting a dinner or meal prepping for the week, these stuffed peppers are the perfect balance of nutrition and indulgence. Plus, they’re super fun to make and even more fun to eat—trust me, you’ll want seconds!

Why You’ll Love Teriyaki Pineapple Chicken & Rice Stuffed Peppers

• Flavorful & Sweet-Savory Combo: The tangy teriyaki glaze, juicy pineapple, and savory chicken come together beautifully, creating a flavor profile that’s just unforgettable.
• Colorful & Fun to Eat: The bright peppers are not only gorgeous on the plate but also provide a delightful crunch with each bite.
• Healthy Yet Satisfying: Packed with lean protein, fiber, and the goodness of fresh veggies, these stuffed peppers are both light and filling—making them a great option for a balanced meal.
• Simple Ingredients, Big Flavor: You won’t need any fancy ingredients to make this dish. It’s all about getting the balance of sweet and savory just right!
• Meal Prep Friendly: These stuffed peppers store well in the fridge and can be reheated for an easy, delicious meal throughout the week.

Ingredients

Here’s what you’ll need to make this delicious dish:

For the Stuffed Peppers:

• Bell Peppers: The star vessel of this dish! I recommend using red, yellow, or orange peppers for their sweetness, but green peppers work just fine too.
• Cooked Chicken Breast: Diced or shredded—whatever you prefer, the chicken provides that lean protein to fill you up.
• Rice: White or brown rice—your choice. It’s the perfect base to soak up all the amazing teriyaki sauce.
• Pineapple Chunks: Fresh or canned pineapple—this sweet and tangy addition adds that tropical flair.
• Teriyaki Sauce: A sweet-savory glaze that pulls everything together. You can use store-bought or homemade if you’re feeling adventurous!
• Green Onions: For a little bit of freshness and color.

For the Topping:

• Shredded Cheese: Mozzarella or a blend of mozzarella and cheddar gives a melty, gooey topping that’s irresistible.
• Sesame Seeds (Optional): For a nice crunch and a little extra flavor.

(Note: Full measurements are provided in the recipe card above.)

Instructions

Let’s dive in and make these delicious stuffed peppers:

Prepare the Peppers:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds and ribs. If you’re worried about them tipping over, you can slice a small amount off the bottom to make a flat base.
3. Blanch the Peppers (Optional): To soften the peppers a bit before stuffing them, you can blanch them in boiling water for 5 minutes. Drain and set them aside to cool slightly.

Cook the Chicken & Rice Filling:

1. Cook the Rice: If you haven’t already, cook your rice according to package instructions.
2. Cook the Chicken: In a skillet over medium heat, cook the chicken until browned and fully cooked. If you’re using pre-cooked chicken, you can skip this step.
3. Combine Ingredients: In a large mixing bowl, combine the cooked chicken, rice, pineapple chunks, and teriyaki sauce. Stir until everything is well-coated and mixed.
4. Stuff the Peppers: Spoon the chicken and rice mixture into each bell pepper, packing it in tightly.

Bake the Stuffed Peppers:

1. Top with Cheese: Sprinkle a generous amount of shredded cheese over each stuffed pepper.
2. Bake the Peppers: Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for 25 minutes, then remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

Garnish and Serve:

1. Garnish: Once the peppers are done, sprinkle them with green onions and sesame seeds if desired.
2. Serve: Serve these stuffed peppers warm, and get ready for a meal that will wow your taste buds!

Nutrition Facts

Servings: 4
Calories per Serving: 350
Total Fat: 14g
Saturated Fat: 7g
Cholesterol: 75mg
Sodium: 650mg
Total Carbohydrates: 35g
Dietary Fiber: 4g
Sugars: 12g
Protein: 25g

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers

These stuffed peppers are so versatile, they can be served in a variety of ways:

• Crisp Green Salad: A light, tangy salad with a lemon vinaigrette pairs perfectly with the sweet and savory stuffed peppers.
• Roasted Veggies: Roasted zucchini, carrots, or asparagus would be a great side for some extra veggies.
• Rice Pilaf or Quinoa: Serve extra rice or quinoa on the side to soak up any leftover teriyaki sauce.
• Extra Teriyaki Sauce: For more flavor, serve these with a drizzle of extra teriyaki sauce on top or on the side for dipping.

Additional Tips

• Meal Prep: These peppers are perfect for meal prep! You can make them in advance, store them in the fridge, and simply reheat them when you’re ready to eat.
• Customize the Filling: Feel free to add other veggies to the rice mixture, like diced bell peppers, carrots, or peas, to make it your own.
• Rice Substitute: If you want to make this dish lower-carb, swap the rice for cauliflower rice or quinoa.
• Grilled Option: If you want to add a smoky flavor, you can also cook these peppers on the grill instead of baking them in the oven. Just wrap them in foil and grill them over medium heat for about 15 minutes.

FAQ Section

Q1: Can I use a different type of protein?
A1: Yes, you can swap the chicken for ground turkey, beef, or tofu if you prefer. Just be sure to adjust the cooking time accordingly.

Q2: Can I make these ahead of time?
A2: Absolutely! You can stuff and bake the peppers, then refrigerate them for up to 3 days. Just reheat in the oven or microwave when you’re ready to serve.

Q3: Can I freeze these stuffed peppers?
A3: Yes! You can freeze the stuffed peppers before baking them. Wrap each stuffed pepper tightly in plastic wrap and foil and freeze for up to 2 months. Bake them directly from frozen, adding extra cooking time.

Q4: What can I substitute for pineapple?
A4: If you’re not a fan of pineapple, you can substitute with diced mango, roasted red peppers, or even sweet corn for a slightly different flavor.

Q5: Can I make the stuffing spicy?
A5: Absolutely! If you like a little heat, add some red pepper flakes, chopped jalapeños, or even a dash of sriracha to the chicken and rice mixture.

Q6: Can I use a different sauce?
A6: Yes, you can swap the teriyaki sauce with another sauce like soy sauce, hoisin, or even a sweet chili sauce for a different twist.

Q7: How do I store leftovers?
A7: Leftover stuffed peppers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven before serving.

Q8: Can I make these peppers vegetarian?
A8: Yes! Just substitute the chicken with more veggies like mushrooms, zucchini, or even beans, and use a vegetarian-friendly teriyaki sauce.

Q9: Can I make these without cheese?
A9: Absolutely! You can skip the cheese or use a dairy-free alternative if you prefer.

Q10: Can I cook the peppers in the Instant Pot?
A10: Yes! You can cook the stuffed peppers in an Instant Pot on the “Manual” or “Pressure Cook” setting for about 5 minutes. Be sure to add a little water to the bottom of the pot to prevent burning.

Conclusion

Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a flavorful, satisfying, and fun meal that will quickly become a family favorite. With their sweet-savory filling and colorful presentation, they’re perfect for weeknight dinners, special occasions, or meal prep. Plus, they’re incredibly versatile and easy to customize to your liking. Give this recipe a try—you’re going to love every bite!

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