Description
Sweet, savory, and bursting with flavor, these Teriyaki Pineapple Chicken Rice Stuffed Peppers are a colorful, easy weeknight dinner the whole family will love
Ingredients
4 large bell peppers (any color), tops cut off and seeds removed
1 lb boneless, skinless chicken breasts, diced
1 cup cooked rice (white, brown, or jasmine)
1 cup pineapple chunks (fresh or canned)
½ cup teriyaki sauce (store-bought or homemade)
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp ginger, minced
½ cup shredded carrots
¼ cup green onions, chopped (for garnish)
1 tbsp sesame seeds (for garnish)
Instructions
Preheat oven to 375°F. Prepare the bell peppers by cutting off tops and removing seeds. Set them upright in a baking dish.
In a large skillet over medium heat, heat olive oil. Add diced chicken and cook for 5–6 minutes until fully cooked. Remove and set aside.
In the same skillet, add onion, garlic, and ginger. Sauté for 2 minutes until fragrant.
Stir in carrots and pineapple chunks. Cook for another 2–3 minutes.
Return chicken to the pan, add teriyaki sauce, and mix well. Stir in cooked rice and combine.
Spoon the chicken-rice mixture into each pepper, filling them generously.
Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 5–10 minutes until peppers are tender.
Garnish with green onions and sesame seeds. Serve warm.
Notes
Use rotisserie or leftover chicken to save time.
For a lower-carb version, substitute cauliflower rice.
Drizzle extra teriyaki sauce before serving for extra flavor.
Can be frozen after baking—just cool completely and wrap tightly.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Baking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 330 Kcal
- Sugar: 13 g
- Sodium: 720 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 55 mg