Teriyaki Pineapple Chicken & Rice Stuffed Peppers 🌶️🍍🍚
A sweet, savory, and tropical twist on stuffed peppers! Juicy teriyaki-pineapple chicken meets fluffy rice, all baked inside colorful bell peppers and topped with melted cheese.
Ingredients
For the Peppers:
- 4 large bell peppers (any color), halved & deseeded
- 1 lb ground chicken (or turkey)
- 1 cup cooked rice (white, brown, or jasmine)
- 1 cup diced pineapple (fresh or canned)
- ½ cup teriyaki sauce (homemade or store-bought)
- 2 garlic cloves, minced
- 1 tsp grated ginger
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup shredded mozzarella (or cheddar)
Optional Garnishes:
- Sliced green onions
- Sesame seeds
- Extra teriyaki drizzle
- Red pepper flakes (for heat)
Instructions
1. Prep the Peppers
- Preheat oven to 375°F (190°C).
- Cut peppers in half lengthwise, remove seeds/membranes, and place in a baking dish.
2. Make the Filling
- In a skillet over medium heat, cook ground chicken until no longer pink (~5 mins).
- Add garlic, ginger, salt, and pepper; sauté 1 minute.
- Stir in rice, pineapple, and teriyaki sauce. Cook 2-3 mins until combined.
3. Stuff & Bake
- Spoon filling into pepper halves. Top with cheese.
- Cover with foil and bake for 20 mins. Uncover, bake 5-10 mins more until peppers are tender and cheese is bubbly.
4. Serve & Enjoy!
- Garnish with green onions and sesame seeds.
- Drizzle with extra teriyaki sauce if desired.
Tips
✅ Meal prep: Assemble peppers ahead; refrigerate until ready to bake.
✅ Extra flavor? Add 1 tbsp soy sauce + 1 tsp sriracha to the filling.
✅ Vegetarian swap: Use crumbled tofu or chickpeas instead of chicken.
These are sweet, sticky, and satisfying—perfect for weeknights or impressing guests! Let me know if you’d like a low-carb version (cauliflower rice works great!). 😊
