Description
Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a delicious and colorful dish featuring bell peppers filled with a savory mixture of ground chicken, rice, sweet pineapple, and tangy teriyaki sauce. Finished with melted mozzarella and garnished with green onions and sesame seeds, this recipe offers a perfect balance of sweet and savory flavors that’s easy to prepare and perfect for a flavorful weeknight dinner.
Ingredients
Scale
Vegetables
- 4 large bell peppers, halved and deseeded
- 2 garlic cloves, minced
- Chopped green onions, for garnish
Main Ingredients
- 1 lb ground chicken
- 1 cup cooked rice (white, brown, or jasmine)
- 1 cup diced pineapple (fresh or canned)
- ½ cup teriyaki sauce
- 1 teaspoon grated ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
Dairy
- ½ cup shredded mozzarella cheese
Garnishes
- Sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the stuffed peppers.
- Prepare Peppers: Slice the bell peppers in half lengthwise and carefully remove the seeds and membranes. Place the pepper halves cut side up in a baking dish.
- Cook Chicken: Heat a large skillet over medium heat. Add the ground chicken along with minced garlic and grated ginger. Cook for 5-7 minutes, breaking the meat apart until it is browned and cooked through.
- Mix Filling: To the cooked chicken, add the cooked rice, diced pineapple, teriyaki sauce, salt, and black pepper. Stir well and cook for an additional 2-3 minutes to meld the flavors.
- Stuff Peppers: Spoon the chicken and rice mixture evenly into each bell pepper half, filling them generously to the top.
- Add Cheese: Sprinkle shredded mozzarella cheese evenly over the stuffed peppers for a creamy, melty topping.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender. Remove the foil and bake for another 5-7 minutes to allow the cheese to melt and turn golden brown.
- Garnish and Serve: After baking, garnish the stuffed peppers with chopped green onions and sesame seeds. Serve the peppers hot for a satisfying meal.
Notes
- You can use any variety of bell peppers (red, yellow, green, or orange) depending on your preference for sweetness and color.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the chicken mixture.
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
- For a lower-fat version, use part-skim mozzarella or reduce the cheese amount.
- Fresh pineapple adds a brighter flavor, but canned pineapple works well in a pinch—just drain it thoroughly.
