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Teriyaki Pineapple Chicken and Rice Stuffed Peppers dish served on a plate

Teriyaki Pineapple Chicken and Rice Stuffed Peppers

A nourishing dish combining sweet and savory flavors, featuring bell peppers stuffed with teriyaki chicken, rice, and pineapple for a delightful weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bell peppers Use a variety of colors for an attractive dish.
  • 2 cups cooked chicken, shredded
  • 1 cup cooked rice
  • 1 cup pineapple chunks Can substitute with other fruits like mango.
  • 1/2 cup teriyaki sauce
  • 1/2 cup shredded cheese Experiment with different types of cheese.
  • 1 tablespoon sesame seeds For garnish.
  • to taste salt and pepper Adjust seasoning as needed.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds.
  3. In a bowl, mix the shredded chicken, cooked rice, pineapple chunks, teriyaki sauce, salt, and pepper.
  4. Stuff the mixture into each bell pepper.
Baking
  1. Place the stuffed peppers in a baking dish and cover with aluminum foil.
  2. Bake for 25 minutes.
  3. Remove the foil, sprinkle cheese over the top, and bake uncovered for an additional 10 minutes until cheese is melted.
Garnishing
  1. Garnish with sesame seeds and green onions before serving.

Notes

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave until warmed through, or bake them in the oven at 350°F (175°C) for about 15 minutes. For longer storage, freeze before baking, wrapping each pepper tightly in foil for up to 3 months.