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Teriyaki Pineapple Chicken and Rice Stuffed Peppers

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Delicious stuffed peppers filled with savory chicken, sweet pineapple, and fragrant teriyaki sauce.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (shredded)
  • 1 cup cooked rice (white or brown)
  • 1/2 cup diced pineapple (fresh or canned, drained)
  • 1/4 cup teriyaki sauce
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 4 large bell peppers (any color), tops cut off and seeds removed
  • 1 tablespoon olive oil (for drizzling)
  • 1/4 cup shredded mozzarella or cheddar cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the bell peppers by cutting off the tops and removing the seeds. Blanch them for 5 to 6 minutes if desired, then place in a baking dish, standing upright.
  3. Heat olive oil in a skillet over medium heat and sauté garlic for about 1 to 2 minutes.
  4. Add shredded chicken to the skillet along with teriyaki sauce, diced pineapple, ground ginger, red pepper flakes, salt, and pepper. Cook for 5 to 6 minutes.
  5. Stir in cooked rice until thoroughly combined.
  6. Fill each pepper with the chicken and rice mixture, pressing down gently.
  7. Drizzle tops with olive oil.
  8. Cover with foil and bake for 25 to 30 minutes. Uncover for the last 5 minutes for a crispy top.
  9. If using cheese, sprinkle on top during the last 5 minutes of baking.
  10. Allow to cool slightly before serving. Garnish with extra pineapple or green onions if desired.

Notes

For extra flavor, add chopped green onions or cilantro to the filling. Adjust spice levels to your preference.

Nutrition

Find it online: https://sousviderecipe.com/teriyaki-pineapple-chicken-rice-stuffed-peppers/