Description
A delicious and colorful recipe featuring bell peppers stuffed with a savory mixture of ground chicken, rice, juicy pineapple, and teriyaki sauce. Topped with melted mozzarella cheese and garnished with green onions and sesame seeds, this baked dish combines sweet and savory flavors perfect for a satisfying weeknight meal.
Ingredients
Scale
Peppers
- 4 large bell peppers, halved and deseeded
Filling
- 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
Topping and Garnish
- ½ cup shredded mozzarella cheese
- Chopped green onions (for garnish)
- Sesame seeds (for garnish)
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 the seeds completely. Arrange the pepper halves cut side up in a baking dish, ready to be filled.
- Cook the chicken: Heat a large skillet over medium heat. Add the ground chicken along with the minced garlic and grated ginger. Cook, breaking the chicken apart with a spatula, for 5-7 minutes until the chicken is browned and cooked through.
- Mix the filling: To the cooked chicken, add the cooked rice, diced pineapple, teriyaki sauce, salt, and black pepper. Stir well and continue cooking for another 2-3 minutes to let the flavors meld together.
- Stuff the peppers: Spoon the prepared chicken and rice mixture evenly into each bell pepper half, packing them generously for a hearty filling.
- Add cheese: Sprinkle shredded mozzarella cheese evenly over the top of each stuffed pepper to add a creamy, melted finish.
- Bake: Cover the baking dish tightly 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 and lightly brown the cheese.
- Garnish and serve: Remove from the oven and garnish each stuffed pepper with chopped green onions and sesame seeds. Serve immediately while hot and enjoy the sweet and savory flavors.
Notes
- You can substitute ground chicken with ground turkey or lean pork for variation.
- For a spicier kick, add a pinch of red pepper flakes when cooking the chicken.
- Use fresh pineapple for a brighter flavor, but canned pineapple works well too—just drain well.
- Try using different cheeses such as Monterey Jack or cheddar if mozzarella isn’t preferred.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
