Description
Teriyaki Pineapple Chicken Stuffed Peppers are a vibrant and flavorful dish combining tender chicken, sweet pineapple, and savory teriyaki sauce all stuffed into colorful bell peppers and baked to perfection. This recipe offers a delightful balance of sweet and savory with a cheesy topping, making for a satisfying and nutritious meal perfect for dinner or meal prep.
Ingredients
Scale
Main Ingredients
- 4 large bell peppers (colors of your choice)
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup diced fresh pineapple
- 1 cup cooked white or brown rice
- 1/2 cup teriyaki sauce
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions
- 1/4 cup shredded mozzarella cheese
Optional Garnish
- 1/4 cup chopped cilantro
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the peppers.
- Prepare the peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Brush each pepper with 1 tablespoon of olive oil and place them in a baking dish. Bake for 10 minutes to slightly soften the peppers.
- Cook the chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned on all sides, about 5 to 7 minutes.
- Add aromatics and sauces: Stir in the minced garlic and ginger, cooking for about 1 minute until fragrant. Then add the teriyaki sauce, soy sauce, and black pepper. Mix well and let simmer for 3 minutes to blend flavors.
- Combine with rice and pineapple: Stir in the cooked rice, diced pineapple, and green onions into the skillet mixture. Ensure all ingredients are evenly coated and heated through, about 2 to 3 minutes.
- Stuff the peppers: Remove the peppers from the oven and fill them with the chicken and rice mixture, pressing down gently to pack the filling.
- Add cheese topping: Sprinkle shredded mozzarella cheese evenly over the stuffed peppers.
- Bake to finish: Return the stuffed peppers to the oven and bake for another 10 to 15 minutes, until the cheese is melted and bubbly.
- Serve with garnish: Allow the peppers to cool slightly before serving. Garnish with chopped cilantro if desired for a fresh flavor boost.
Notes
- You can use either white or brown rice depending on your preference; brown rice will add more fiber.
- Adjust the amount of teriyaki sauce according to your taste preference for sweetness and saltiness.
- If you prefer a spicier dish, add a pinch of red pepper flakes when cooking the chicken.
- Substitute mozzarella with a melting cheese of your choice, such as Monterey Jack or cheddar.
- The peppers can be prepped ahead of time and baked just before serving.
