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–+ servings
Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Teriyaki Pineapple Chicken and Rice Stuffed Peppers Bliss

A vibrant dish of Teriyaki Pineapple Chicken and Rice Stuffed Peppers, perfect for quick weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Bell Peppers Choose any color you love!
For the Filling
  • 2 cups Shredded Chicken Use leftover chicken for best flavor.
  • 1/2 cup Teriyaki Sauce Opt for low-sodium or homemade.
  • 1 cup Pineapple Fresh or canned, drained with juice reserved.
  • 2 cups Cooked Rice Can be swapped for quinoa or cauliflower rice.
  • 2 cloves Minced Garlic Fresh garlic is best.
  • 1 teaspoon Ground Ginger Adjust based on preference.
  • 1/2 teaspoon Red Pepper Flakes Optional for a spicy kick.
  • 1 tablespoon Olive Oil For sautéing the garlic.
  • 1 cup Shredded Cheese Optional, to add on top during the last 5 minutes.

Equipment

  • Skillet
  • Oven
  • Baking dish

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and prepare bell peppers by cutting off the tops and removing seeds.
  2. In a large skillet, heat olive oil, add minced garlic and sauté for 1-2 minutes until fragrant.
  3. Stir in shredded chicken, teriyaki sauce, diced pineapple, ginger, and optional red pepper flakes, cooking for 5-6 minutes.
  4. Remove from heat, fold in cooked rice, and adjust seasoning with salt and pepper.
  5. Stuff each bell pepper with the chicken and rice mixture and drizzle with olive oil.
  6. Cover with foil and bake for 25-30 minutes, removing foil for the last 5 minutes.
  7. If using cheese, sprinkle on top during the last 5 minutes of baking.
  8. Let cool for a few minutes before serving, garnished with extra pineapple or green onions if desired.

Nutrition

Serving: 1pepperCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 490mgPotassium: 450mgFiber: 3gSugar: 6gVitamin A: 1500IUVitamin C: 70mgCalcium: 150mgIron: 2mg

Notes

Ensure peppers are cut evenly for even cooking. Use leftover chicken for best taste, and ensure cooked rice is fluffed before mixing.

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