Description
These Teriyaki Pineapple Chicken And Rice Stuffed Peppers are a vibrant, flavor-packed dinner that puts a tropical twist on a classic comfort food. Sweet and juicy pineapple pairs perfectly with savory teriyaki chicken and fluffy rice, all baked inside tender bell peppers. Topped with melted mozzarella and a sprinkle of sesame seeds, this meal is a colorful and satisfying way to shake up your weeknight dinner routine.
Ingredients
The Peppers & Filling
- 4 large bell peppers, halved lengthwise and deseeded
- 1 lb ground chicken (or ground turkey)
- 1 cup cooked rice (white or brown)
- 1 cup diced pineapple (fresh is best, or drained canned)
- 1/2 cup teriyaki sauce
- 1/2 cup shredded mozzarella cheese
The Aromatics & Seasoning
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish
- Chopped green onions
- Sesame seeds
Instructions
Prep
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the 8 pepper halves.
Cook Chicken
In a large skillet over medium heat, cook the ground chicken until browned and no longer pink.
Season
Add the minced garlic, grated ginger, salt, and black pepper. Stir and cook for 2 minutes until fragrant.
Make Filling
Stir in the teriyaki sauce, diced pineapple, and cooked rice. Simmer: Cook for 3 minutes, stirring occasionally, until everything is well combined and heated through.
Stuff Peppers
Spoon the chicken and rice mixture generously into each bell pepper half. Place the filled peppers into the prepared baking dish.
Add Cheese
Sprinkle the shredded mozzarella cheese evenly over the top of each pepper.
Bake
Cover the baking dish tightly with aluminum foil. Cook: Bake for 25 minutes (this steams the peppers).
Brown
Remove the foil and bake for another 5 minutes, or until the cheese is bubbly and slightly golden.
Serve
Garnish with chopped green onions and sesame seeds. Serve hot.
Notes
Pineapple Tip: Dice the pineapple small so it integrates well with the ground chicken. If using canned pineapple, drain it thoroughly to prevent the filling from becoming watery.
Pepper Texture: Covering the dish with foil is crucial; it traps steam to soften the peppers. If you prefer your peppers very soft, you can pre-bake the empty shells for 10 minutes before stuffing them.
Rice: This is the perfect use for leftover day-old rice. It is drier and soaks up the teriyaki sauce better than freshly cooked grains.
Gluten-Free: This recipe is easily made gluten-free by ensuring your teriyaki sauce is GF (or using a Tamari-based sauce).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner / Main
- Method: Baking
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 2 Pepper Halves
- Calories: 380
- Sugar: 18g
- Sodium: 920mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
Keywords: teriyaki chicken stuffed peppers, pineapple chicken recipe, ground chicken recipes, healthy stuffed peppers, weeknight dinner ideas, asian fusion recipes, tropical chicken dinner