why make this recipe
Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a delightful blend of flavors that are both sweet and savory. This dish is not only delicious but also colorful and appealing. The juicy chicken mixed with pineapple and a touch of teriyaki sauce creates a tasty filling. Plus, the bell peppers add a lovely crunch. It’s a complete meal that’s easy to make and perfect for dinner or lunch.
how to make Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Ingredients:
- 2 large boneless, skinless chicken breasts (shredded)
- 1 cup cooked rice (white or brown)
- 1/2 cup diced pineapple (fresh or canned, drained)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Directions:
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. You can also blanch the peppers in boiling water for 5–6 minutes if you want them softer. Place them in a baking dish.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the minced garlic for 1–2 minutes until fragrant.
- Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes, salt, and pepper to the skillet. Cook for about 5–6 minutes, stirring well.
- Stir in the cooked rice, mixing everything together until well combined.
- Fill each bell pepper with the chicken and rice mixture, pressing down gently to pack them tightly. Drizzle a little olive oil on top of each pepper.
- Cover the baking dish with foil and bake for 25–30 minutes. For a crispier top, uncover the peppers for the last 5 minutes of baking.
- If you are using cheese, sprinkle it on top during the last 5 minutes, allowing it to melt.
- Let the peppers cool slightly before serving. You can garnish them with extra pineapple or chopped green onions if you like.
how to serve Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Serve these stuffed peppers warm as a main course. They pair well with a side salad or some steamed vegetables for a complete meal. You can also let your guests customize their peppers by adding extra teriyaki sauce or chopped herbs.
how to store Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven or microwave before serving.
tips to make Teriyaki Pineapple Chicken and Rice Stuffed Peppers
- For extra flavor, marinate the chicken in teriyaki sauce for a few hours before cooking.
- Use different colors of bell peppers for a more vibrant dish.
- Add more vegetables to the filling, like diced onions, carrots, or peas, for added nutrition.
- For a spicy kick, increase the amount of red pepper flakes.
variation
If you want a vegetarian option, you can replace the chicken with chickpeas or a plant-based protein. You can also use quinoa instead of rice for a different texture and flavor.
FAQs
1. Can I prepare these stuffed peppers in advance?
Yes, you can make the filling ahead of time and store it in the fridge. Just fill the peppers and bake them when you’re ready.
2. Can I freeze the stuffed peppers?
Absolutely! You can freeze them before baking. Just make sure to wrap them well. When ready to eat, let them thaw in the fridge overnight and then bake as directed.
3. What can I serve with Teriyaki Pineapple Chicken and Rice Stuffed Peppers?
These stuffed peppers go well with a simple salad, steamed broccoli, or even some rice on the side to soak up any extra teriyaki sauce.
Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Ingredients
Main ingredients
- 2 large boneless, skinless chicken breasts, shredded
- 1 cup cooked rice, white or brown
- 1/2 cup diced pineapple, fresh or canned, drained
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil for sautéing
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes, optional for a spicy kick
- to taste salt and pepper
- 4 large bell peppers, tops cut off and seeds removed any color
- 1 tablespoon olive oil for drizzling
- 1/4 cup shredded mozzarella or cheddar cheese, optional for topping
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. You can also blanch the peppers in boiling water for 5–6 minutes if you want them softer. Place them in a baking dish.
Cooking
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the minced garlic for 1–2 minutes until fragrant.
- Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes, salt, and pepper to the skillet. Cook for about 5–6 minutes, stirring well.
- Stir in the cooked rice, mixing everything together until well combined.
- Fill each bell pepper with the chicken and rice mixture, pressing down gently to pack them tightly. Drizzle a little olive oil on top of each pepper.
- Cover the baking dish with foil and bake for 25–30 minutes. For a crispier top, uncover the peppers for the last 5 minutes of baking.
- If you are using cheese, sprinkle it on top during the last 5 minutes, allowing it to melt.
- Let the peppers cool slightly before serving. You can garnish them with extra pineapple or chopped green onions if you like.
