Name: Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian-inspired
Ingredients: 4 large yellow bell peppers; 1 lb ground chicken; 2 cups cooked rice; 1/2 cup diced pineapple; 1/4 cup shredded carrots; 1/2 cup teriyaki sauce; 1/4 cup green onions, chopped; 1 tablespoon sesame seeds; 1/4 teaspoon black pepper

Jump to Recipe

Teriyaki Pineapple Chicken & Rice Stuffed Peppers is a delicious and vibrant dish that brings together the savory richness of ground chicken, the sweetness of pineapple, and the tangy, umami flavor of teriyaki sauce, all wrapped inside tender yellow bell peppers. This dish is not only a feast for the taste buds but also a beautiful addition to any dinner table, offering a balance of flavors and textures that are sure to please everyone in the family.

The combination of the savory chicken and rice mixture with the sweetness of pineapple and the savory notes of teriyaki sauce creates a mouthwatering filling that pairs perfectly with the freshness of bell peppers. The sesame seeds and green onions add a delightful crunch and burst of flavor, making this meal as exciting as it is nutritious. Whether you’re preparing it for a weeknight dinner or entertaining guests, these stuffed peppers are an excellent option that’s sure to impress.

Why You’ll Love This Recipe

Balanced Flavors: The savory chicken, sweet pineapple, and rich teriyaki sauce create a perfect harmony of flavors.

Nutritious and Filling: With protein from the chicken, fiber from the peppers and rice, and vitamins from the carrots, this dish is a wholesome meal.
Colorful Presentation: The vibrant yellow peppers make this dish visually appealing, perfect for impressing guests or family members.
Quick and Easy: With just a few ingredients and simple steps, you can have a flavorful, satisfying meal ready in no time.

Customizable: Adjust the sweetness or saltiness of the teriyaki sauce, or add your favorite veggies for a more personalized dish.

Ingredients

For the Stuffed Peppers:

Large yellow bell peppers
Ground chicken

Cooked rice
Diced pineapple
Shredded carrots

Teriyaki sauce
Green onions (chopped)
Sesame seeds

Black pepper

Variations

Vegetarian Option: Swap the ground chicken for plant-based ground meat or tofu for a vegetarian version.
Add Extra Veggies: Feel free to add vegetables like zucchini, mushrooms, or peas to the rice mixture for more texture and flavor.

Spicy Kick: Add a dash of sriracha or red pepper flakes to the teriyaki sauce for a spicier version of the dish.
Brown Rice: Use brown rice instead of white rice for added fiber and a nutty flavor.
Cheese: Top the stuffed peppers with shredded cheese before baking for a cheesy, melty topping.

How to Make the Recipe

Step 1: Prepare the Peppers

Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.

Step 2: Cook the Chicken

In a large skillet, heat a tablespoon of oil over medium heat. Add the ground chicken and cook until browned, breaking it apart with a spoon as it cooks. Season with black pepper to taste.

Step 3: Prepare the Rice Filling

Once the chicken is fully cooked, stir in the cooked rice, diced pineapple, shredded carrots, and teriyaki sauce. Cook for an additional 2-3 minutes, stirring occasionally, until everything is well combined and heated through.

Step 4: Stuff the Peppers

Spoon the chicken and rice mixture into the prepared bell peppers, packing it down slightly to make sure they are full. Top each stuffed pepper with a sprinkle of sesame seeds and chopped green onions.

Step 5: Bake the Stuffed Peppers

Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the peppers are tender. For a slightly caramelized top, remove the foil during the last 5 minutes of baking.

Step 6: Serve and Enjoy

Once the peppers are fully cooked, remove them from the oven and serve immediately. Enjoy your flavorful Teriyaki Pineapple Chicken & Rice Stuffed Peppers!

Tips for Making the Recipe

Tender Peppers: If you prefer softer peppers, you can pre-cook them for a few minutes in boiling water before stuffing them.
Rice Options: Use leftover rice to save time, or opt for quinoa or cauliflower rice for a low-carb alternative.
Adjust the Sauce: Taste the filling before stuffing the peppers and adjust the teriyaki sauce according to your preference for sweetness or saltiness.

Grilled Version: For a smoky flavor, you can grill the stuffed peppers instead of baking them in the oven.

How to Serve

Serve these stuffed peppers with a side of steamed vegetables or a light salad to round out the meal.
Pair them with a refreshing drink like iced green tea or a citrus-infused water to complement the sweet and savory flavors of the dish.

These peppers also work well as part of a buffet or family-style meal, where guests can help themselves to these flavorful stuffed vegetables.

Make Ahead and Storage

Storing Leftovers

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven until warmed through.

Freezing

To freeze, allow the stuffed peppers to cool completely, then place them in a freezer-safe container or wrap them tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 375°F (190°C) until heated through.

Reheating

Reheat leftovers in the oven at 375°F (190°C) for about 10-15 minutes, or in the microwave for 2-3 minutes, until fully heated.

FAQs

1. Can I use a different type of meat?

Yes, you can substitute ground beef, turkey, or pork for the ground chicken, depending on your preference.

2. Can I make this dish without rice?

Yes, you can substitute the rice with quinoa, couscous, or even cauliflower rice for a lower-carb option.

3. Can I use frozen pineapple?

Yes, frozen pineapple works well—just be sure to thaw and drain any excess moisture before adding it to the filling.

4. How do I prevent the peppers from being too crunchy?

To ensure the peppers are tender, you can pre-cook them in boiling water for 3-4 minutes before stuffing them.

5. Can I add more vegetables to the filling?

Absolutely! Feel free to add zucchini, mushrooms, or spinach to the filling for extra flavor and nutrients.

6. Can I make the filling ahead of time?

Yes, you can prepare the chicken and rice filling in advance and store it in the refrigerator for up to 3 days. Stuff the peppers when ready to bake.

7. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, as long as you use a gluten-free teriyaki sauce.

8. Can I make this dish vegetarian?

Yes, you can substitute the ground chicken with crumbled tofu or a plant-based protein for a vegetarian version.

9. Can I top the peppers with cheese?

Yes, feel free to add shredded cheese on top of the stuffed peppers before baking for a cheesy, melty topping.

10. Can I cook the stuffed peppers in a slow cooker?

Yes, you can cook the stuffed peppers in a slow cooker on low for 4-6 hours or until the peppers are tender. Just make sure to brown the chicken filling before adding it to the slow cooker.

Conclusion

Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a deliciously balanced and colorful meal that combines savory, sweet, and umami flavors. This dish is perfect for anyone looking for a satisfying, healthy meal that’s both filling and flavorful. With its versatility and easy preparation, this recipe is sure to become a favorite in your kitchen, whether you’re preparing it for a weeknight dinner or a special occasion. Enjoy the explosion of flavors with each bite!