Description
Delicious Teriyaki Pineapple Chicken Stuffed Peppers combine juicy bell peppers filled with a savory mixture of tender chicken, sweet pineapple, teriyaki-flavored rice, and melted mozzarella cheese, baked to perfection. This colorful and flavorful dish is perfect for a wholesome dinner that balances sweet and savory tastes with a delightful texture.
Ingredients
Scale
Peppers
- 4 large bell peppers (colors of your choice)
- 2 tablespoons olive oil, divided
Filling
- 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
Topping and Garnish
- 1/4 cup shredded mozzarella cheese
- 1/4 cup chopped cilantro (optional, for garnish)
Instructions
- Preheat Oven. Preheat your oven to 375°F (190°C) to prepare for roasting the stuffed peppers.
- Prepare Bell Peppers. Cut the tops off the bell peppers and remove the seeds and membranes carefully. Brush each pepper with 1 tablespoon of olive oil and place them upright in a baking dish. Bake in the preheated oven for 10 minutes to slightly soften the peppers, making them easier to fill and cook through.
- Cook Chicken. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced chicken breasts and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes.
- Add Aromatics and Sauces. Stir in the minced garlic and ginger into the skillet with chicken and cook for about 1 minute until fragrant. Then add the teriyaki sauce, soy sauce, and black pepper; stir well to combine. Allow the mixture to simmer gently for 3 minutes so the flavors meld.
- Combine Filling Ingredients. Stir the cooked rice, diced pineapple, and chopped green onions into the skillet. Mix thoroughly to coat everything well in the teriyaki sauce and heat for an additional 2-3 minutes until warmed through.
- Stuff the Peppers. Remove the baked bell peppers from the oven and carefully spoon the chicken and rice mixture into each pepper until filled.
- Add Cheese Topping. Sprinkle shredded mozzarella cheese evenly over the tops of the stuffed peppers to add a creamy, melty finish.
- Bake to Finish. Return the stuffed peppers to the oven and bake for another 10-15 minutes or until the cheese is melted, bubbly, and lightly golden.
- Serve and Garnish. Take the peppers out of the oven and let them cool for a few minutes. Garnish with freshly chopped cilantro if desired before serving for a fresh herbal note.
Notes
- You can use either white or brown rice as per your preference; brown rice adds a nuttier flavor and more fiber.
- For a spicier version, add a pinch of red pepper flakes when cooking the chicken.
- The cilantro garnish is optional but adds a fresh contrast to the sweet and savory flavors.
- Make sure to choose bell peppers that stand upright well to hold the filling better during baking.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven for best texture.
