Description
Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a flavorful and wholesome meal featuring juicy bell peppers filled with a savory mixture of ground chicken, cooked rice, sweet pineapple, and tangy teriyaki sauce. Topped with melted mozzarella cheese and garnished with green onions and sesame seeds, this dish combines sweet, savory, and tangy flavors in a colorful presentation perfect for a satisfying family dinner.
Ingredients
Scale
Stuffed Peppers
- 4 large bell peppers, halved and deseeded
- 1 lb ground chicken
- 1 cup cooked rice (white, brown, or jasmine)
- 1 cup diced pineapple (fresh or canned)
- ½ cup teriyaki sauce
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded mozzarella cheese
For Garnish
- Chopped green onions
- Sesame seeds
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare the peppers: Slice the bell peppers in half lengthwise and remove all seeds. Arrange them cut side up in a baking dish to create a base for the stuffing.
- Cook the 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 apart the chicken as it cooks, until it is browned and cooked through.
- Mix the filling: Stir in the cooked rice, diced pineapple, teriyaki sauce, salt, and black pepper into the skillet. Allow the mixture to cook together for another 2-3 minutes so the flavors blend well.
- Stuff the peppers: Generously spoon the chicken and rice mixture into each pepper half, filling them evenly.
- Add cheese: Sprinkle shredded mozzarella cheese over the top of each stuffed pepper evenly.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes until the peppers are tender. Remove the foil and bake for an additional 5-7 minutes to melt the cheese and achieve a golden, bubbly finish.
- Garnish and serve: Remove from the oven and garnish with chopped green onions and sesame seeds. Serve the stuffed peppers hot and enjoy a delicious meal.
Notes
- You can use any color bell peppers, but red, yellow, or orange varieties offer a sweeter flavor that balances the savory filling.
- Feel free to substitute mozzarella cheese with cheddar or Monterey Jack for a different cheese taste.
- To make the recipe quicker, use pre-cooked rotisserie chicken instead of ground chicken.
- If you prefer extra heat, add some red chili flakes or diced jalapeños to the filling mixture.
- Diced fresh pineapple adds a juicier texture, but canned pineapple works perfectly as well—just drain excess juice before using.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
