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Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe

Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe


  • Author: Lila
  • Total Time: 50 minutes
  • Yield: 8 stuffed pepper halves 1x
  • Diet: Gluten Free

Description

These Teriyaki Pineapple Chicken Rice Stuffed Peppers are a delightful twist on the classic stuffed pepper recipe. With a tropical flair from pineapple and a savory kick from teriyaki sauce, these stuffed peppers are bursting with flavor and are easy to make.


Ingredients

Scale

For the Stuffed Peppers:

  • 4 large bell peppers, halved and seeds removed
  • 1 tablespoon olive oil
  • 1 pound cooked chicken breast, shredded or diced
  • 2 cups cooked rice
  • 1 cup canned pineapple tidbits, drained
  • 1/2 cup teriyaki sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese or a cheese blend
  • 2 green onions, sliced (optional, for garnish)
  • Sesame seeds (optional, for garnish)

Instructions

  1. Preheat your oven: Preheat your oven to 375°F (190°C).
  2. Prepare the peppers: Place halved bell peppers cut side up in a baking dish. Drizzle with olive oil and bake for about 10 minutes to soften slightly.
  3. Prepare the filling: In a large bowl, combine the cooked chicken, cooked rice, pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper. Mix until everything is evenly coated.
  4. Stuff the peppers: Remove the peppers from the oven and stuff each half with the prepared chicken and rice mixture, pressing down gently to fill them well.
  5. Add cheese: Sprinkle the tops with shredded cheese.
  6. Bake: Return the stuffed peppers to the oven and bake for another 15–20 minutes or until the cheese is melted and bubbly and the peppers are tender.
  7. Finish and serve: Remove from the oven and let cool slightly. Garnish with sliced green onions and sesame seeds if desired. Serve warm.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian Fusion

Nutrition

  • Serving Size: 1 stuffed pepper half
  • Calories: 280
  • Sugar: 7g
  • Sodium: 580mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 50mg

Keywords: Teriyaki Pineapple Chicken Rice Stuffed Peppers, Stuffed Peppers Recipe, Asian Fusion Recipe, Teriyaki Chicken Recipe