Name: Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Asian Fusion
Ingredients: 4 large bell peppers (any color); 2 cups cooked chicken breast, diced; 2 cups cooked white rice; 1 cup fresh pineapple chunks; 3/4 cup teriyaki sauce; 3 cloves garlic, minced; 1 medium onion, diced; 2 tablespoons soy sauce; 2 tablespoons olive oil; 1/4 cup green onions, sliced; 1 tablespoon sesame seeds; 1/4 teaspoon red pepper flakes (optional); Salt and black pepper to taste

Description

Sweet and savory stuffed bell peppers filled with teriyaki chicken, rice, and juicy pineapple chunks for a complete meal that’s bursting with flavor.

Ingredients

Scale

4 large bell peppers (any color)
2 cups cooked chicken breast, diced
2 cups cooked white rice
1 cup fresh pineapple chunks
3/4 cup teriyaki sauce
3 cloves garlic, minced
1 medium onion, diced
2 tablespoons soy sauce
2 tablespoons olive oil
1/4 cup green onions, sliced
1 tablespoon sesame seeds
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste

Instructions

1. Preheat oven to 375°F. Cut tops off bell peppers and remove seeds and membranes. Rinse and set aside.
2. Heat olive oil in a large skillet over medium heat. Sauté diced onion for 3-4 minutes until translucent.
3. Add minced garlic and cook for 1 minute, stirring constantly.
4. Add diced chicken to the skillet and stir to combine with aromatics.
5. Pour in teriyaki sauce and soy sauce, stirring to coat everything evenly.
6. Fold in cooked rice and pineapple chunks. Season with salt, pepper, and red pepper flakes if using.
7. Place prepared peppers in a baking dish. Spoon filling into each pepper, packing gently.
8. Drizzle any remaining teriyaki sauce over the tops. Cover dish with aluminum foil.
9. Bake covered for 30 minutes, then remove foil and bake for another 10-15 minutes until peppers are tender.
10. Let rest for 5 minutes, then garnish with green onions and sesame seeds before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months. Day-old rice works best to prevent a mushy filling. For softer peppers, blanch for 3-4 minutes before stuffing.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 stuffed pepper
Calories: 385
Sugar: 18g
Sodium: 980mg
Fat: 9g
Carbohydrates: 52g
Fiber: 4g
Protein: 28g

Keywords: stuffed peppers, teriyaki chicken, pineapple chicken, rice stuffed peppers, Asian fusion