Description
Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a tropical twist on a classic dish, filled with a sweet and savory mixture of chicken, pineapple, rice, and teriyaki sauce, all baked inside tender bell peppers.
Ingredients
Units
Scale
- 4 large bell peppers (any color)
- 1 lb cooked chicken breast, shredded or diced
- 1 cup cooked white or brown rice
- 1 cup pineapple tidbits (drained)
- 1 cup shredded mozzarella or Monterey Jack cheese (optional)
- 1/2 cup teriyaki sauce
- 2 green onions, chopped
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place in a baking dish.
- In a large bowl, combine cooked chicken, rice, pineapple, teriyaki sauce, green onions, garlic powder, and black pepper. Mix until well combined.
- Spoon the filling into each pepper, pressing down gently to fill completely.
- Top each pepper with shredded cheese if using.
- Cover the dish with foil and bake for 30 minutes.
- Remove foil and bake an additional 10–15 minutes until peppers are tender and cheese is bubbly and golden.
- Let cool slightly before serving. Garnish with extra green onions if desired.
Notes
- Use rotisserie chicken for a quick prep option.
- Substitute quinoa for rice for added protein and fiber.
- Leftovers store well and reheat easily for meal prep.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 370
- Sugar: 9g
- Sodium: 670mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg