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Teriyaki Pineapple Chicken & Rice Stuffed Peppers Joy

A delightful blend of teriyaki chicken, pineapple, and rice stuffed in vibrant bell peppers—a customizable weeknight meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 peppers
Course: Casserole
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 Bell Peppers Any color: green, red, or yellow
For the Filling
  • 2 cups Cooked Chicken Leftover or rotisserie
  • 1/2 cup Teriyaki Sauce Store-bought or homemade
  • 1 cup Pineapple Chunks Fresh or canned, drained if canned
  • 2 cups Cooked Rice Can replace with quinoa or cauliflower rice
  • 1 cup Cheese (optional) Nutritional yeast for dairy-free
For the Garnish
  • 1/4 cup Fresh Cilantro or Parsley Optional for garnish

Equipment

  • Oven
  • baking dish
  • Skillet
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Cut off the tops of the bell peppers and remove the seeds. Arrange them in a baking dish.
  3. In a skillet, heat oil over medium heat. Add cooked chicken, teriyaki sauce, pineapple chunks, and cooked rice. Stir for 5-7 minutes.
  4. Stuff each prepared pepper with the filling.
  5. Sprinkle cheese on top if using.
  6. Add water to the baking dish, cover with foil, and bake for 25-30 minutes.
  7. Remove foil and bake for another 10 minutes until tops are browned.
  8. Let sit a few minutes, garnish with cilantro or parsley, and serve.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 500IUVitamin C: 80mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.

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