Description
These Teriyaki Pineapple Chicken Rice Stuffed Peppers feature tender bell peppers filled with a sweet and savory mixture of shredded chicken, rice, pineapple tidbits, and teriyaki sauce, topped with melted mozzarella cheese. Baked to perfection, they make a delicious and colorful meal that’s both flavorful and satisfying.
Ingredients
Units
Scale
Peppers and Preparation
- 4 large bell peppers, halved and seeds removed
- 1 tablespoon olive oil
Filling
- 1 pound cooked chicken breast, shredded or diced
- 2 cups cooked rice
- 1 cup canned pineapple tidbits, drained
- 1/2 cup teriyaki sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Topping and Garnish
- 1 cup shredded mozzarella cheese (or a cheese blend)
- 2 green onions, sliced (optional, for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare the peppers: Place the halved bell peppers cut side up in a baking dish. Drizzle them evenly with olive oil, then bake for about 10 minutes to soften them slightly.
- Make the filling: While the peppers are baking, mix the cooked chicken, cooked rice, drained pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper in a large bowl until all ingredients are well combined and evenly coated.
- Stuff the peppers: Remove the peppers from the oven after 10 minutes. Carefully stuff each pepper half with the chicken and rice mixture, pressing the filling down gently to pack it well.
- Add cheese: Sprinkle a generous layer of shredded mozzarella cheese over the top of each stuffed pepper.
- Bake again: Return the stuffed peppers to the oven and bake for another 15 to 20 minutes, or until the cheese is melted, bubbly, golden, and the peppers are tender.
- Garnish and serve: Remove the stuffed peppers from the oven and allow them to cool slightly. Garnish with sliced green onions and sesame seeds if desired, then serve warm.
Notes
- Feel free to experiment with different fillings! Swap the chicken for ground turkey or tofu to create a vegetarian version.
- This dish is versatile and can be adjusted to suit various dietary preferences.
- Using pre-cooked chicken and rice helps speed up the preparation time.
- Make sure to drain the pineapple tidbits well to avoid soggy filling.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg
