Description
This Teriyaki Pineapple Chicken & Rice Stuffed Peppers recipe combines the vibrant flavors of tender ground chicken, sweet pineapple, and savory teriyaki sauce, all baked within colorful bell peppers. Perfectly balanced and packed with protein, it’s a delicious Asian-inspired main course that’s both satisfying and easy to prepare.
Ingredients
Scale
Vegetables
- 4 large bell peppers (any color)
- 2 cloves garlic, minced
- 2 green onions, sliced
Protein
- 1 pound ground chicken
Grains & Pantry
- 1 cup cooked jasmine rice
- 1 cup canned pineapple tidbits, drained
- 1/3 cup teriyaki sauce
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground ginger
Dairy (Optional)
- 1/2 cup shredded mozzarella or Monterey Jack cheese
Garnish
- Sesame seeds
- Chopped green onion
Instructions
- Prepare the peppers: Preheat your oven to 375°F (190°C). Cut the tops off the large bell peppers and carefully remove their seeds and membranes. Lightly brush the outsides of each pepper with olive oil, then place them standing upright in a baking dish.
- Cook the chicken: In a large skillet set over medium heat, cook the ground chicken until it is browned and fully cooked through. This should take about 5-7 minutes, breaking up the meat as it cooks.
- Add aromatics: Add the minced garlic to the skillet and cook for about 1 minute until fragrant, stirring frequently to avoid burning.
- Combine filling ingredients: Stir in the cooked jasmine rice, drained pineapple tidbits, teriyaki sauce, sliced green onions, black pepper, and ground ginger. Mix everything thoroughly and let the mixture simmer for 2–3 minutes to warm through and meld the flavors.
- Stuff the peppers: Spoon the chicken and rice mixture evenly into each prepared bell pepper cavity. If using cheese, sprinkle it evenly over the top of each stuffed pepper.
- Bake the peppers: Cover the baking dish tightly with aluminum foil and bake for 30 minutes. After this, remove the foil and bake for an additional 5–10 minutes or until the peppers become tender and the cheese (if used) is lightly golden and bubbly.
- Garnish and serve: Once baked, remove the stuffed peppers from the oven and garnish with a sprinkle of sesame seeds and chopped green onions for added texture and color. Serve warm and enjoy!
Notes
- You can substitute ground turkey or tofu for the chicken to customize protein options.
- For a low-carb variation, use cauliflower rice instead of jasmine rice.
- Add a splash of soy sauce or extra teriyaki sauce if you prefer a stronger, bolder flavor.
- Ensure to use gluten-free teriyaki sauce if preparing this recipe for a gluten-free diet.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 340
- Sugar: 10g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
