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Teriyaki Pineapple Chicken Rice Stuffed Peppers

A delightful blend of savory chicken, sweet pineapple, and aromatic spices stuffed in colorful bell peppers, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Stuffed Peppers
  • 4 large large bell peppers (any color)—tops cut off and seeds removed
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 cup cooked rice (white, brown, or jasmine)
  • 1 cup pineapple chunks (fresh or canned)
  • ½ cup teriyaki sauce (store-bought or homemade)
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • ½ cup shredded carrots
  • ¼ cup green onions, chopped (for garnish)
  • 1 tbsp sesame seeds (for garnish)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds. Stand them upright in a baking dish.
Cooking
  1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced chicken and cook for 5–6 minutes until fully cooked. Remove and set aside.
  2. In the same skillet, add the onion, garlic, and ginger. Sauté for 2 minutes until fragrant.
  3. Add shredded carrots and pineapple chunks, cooking for another 2–3 minutes until carrots are slightly tender.
  4. Return the chicken to the skillet, add teriyaki sauce, and mix well. Stir in cooked rice until all ingredients are well incorporated.
  5. Generously spoon the chicken-rice mixture into each bell pepper, packing them tightly.
  6. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5–10 minutes until peppers are tender.
Serving
  1. Sprinkle with green onions and sesame seeds just before serving. Enjoy warm!

Notes

Leftover peppers can be stored in an airtight container for up to 3 days. These stuffed peppers freeze well—wrap them individually after baking for up to 3 months.