Go Back
–+ servings
Teriyaki Pineapple Chicken Rice Stuffed Peppers

Teriyaki Pineapple Chicken Rice Stuffed Peppers You'll Love

This Teriyaki Pineapple Chicken Rice Stuffed Peppers recipe offers a delightful blend of flavors, perfect for meal prepping and family dinners.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 stuffed peppers
Course: Dinner
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Bell Peppers Select peppers that stand upright for even cooking.
  • 2 tablespoons Olive Oil Drizzle to keep peppers moist while roasting.
For the Filling
  • 2 cups Cooked Chicken Breast Utilize leftover chicken or rotisserie chicken.
  • 2 cups Cooked Rice Consider quinoa or cauliflower rice for a healthy alternative.
  • 1 can Canned Pineapple Tidbits Drain well to avoid sogginess.
  • 1/2 cup Teriyaki Sauce Opt for low-sodium versions to manage salt levels.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Black Pepper A hint of heat to balance the sweetness.
For the Topping
  • 1 cup Shredded Mozzarella Cheese Swap out for dairy-free cheese if needed.
  • 2 tablespoons Green Onions Finely chopped for garnish (optional).
  • 1 tablespoon Sesame Seeds Optional for added crunch.

Equipment

  • Oven
  • baking dish
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Cut the bell peppers in half lengthwise and remove the seeds and cores. Drizzle with olive oil and roast in the oven for about 10 minutes.
  3. In a large mixing bowl, combine cooked chicken, cooked rice, canned pineapple, teriyaki sauce, garlic powder, onion powder, and black pepper. Mix well.
  4. Stuff each pepper half with the chicken-rice mixture.
  5. Sprinkle shredded mozzarella cheese evenly over the tops.
  6. Bake in the oven for an additional 15–20 minutes until the cheese is melted and bubbly.
  7. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

Serving: 1stuffed pepperCalories: 300kcalCarbohydrates: 28gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 1200IUVitamin C: 90mgCalcium: 200mgIron: 2mg

Notes

Prepare the chicken-rice mixture in advance for quick weeknight meals. Store leftovers in the fridge for up to 3 days or freeze for longer storage.

Tried this recipe?

Let us know how it was!