Teriyaki Pineapple Chicken and Rice Stuffed Peppers: A Sweet and Savory Meal

Teriyaki Pineapple Chicken and Rice Stuffed Peppers: A Sweet and Savory Meal

Author: Arwa Prep Time: 15 minutes
Cook Time: 35 minutes Total Time: 50 minutes
Yield: 4 servings Category: Desserts Cuisine: Asian Diet: Gluten-Free

Ingredients

  • 2 large boneless, skinless chicken breasts, shredded
  • 1 cup cooked rice (white or brown)
  • 1/2 cup diced pineapple, fresh or canned, drained
  • 1/4 cup teriyaki sauce
  • 1 tablespoon olive oil (for cooking)
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 tablespoon olive oil (for drizzling)
  • 1/4 cup shredded mozzarella or cheddar cheese (optional)
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Instructions

  1. Preheat oven to 375°F (190°C). Cut the tops off the peppers and remove seeds. Optionally blanch for 5 to 6 minutes. Place peppers in a baking dish.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté garlic for 1 to 2 minutes until fragrant.
  3. Add shredded chicken, teriyaki sauce, pineapple, ground ginger, red pepper flakes, salt, and pepper to the skillet. Cook for 5 to 6 minutes, stirring to combine.
  4. Stir in cooked rice and mix well. Taste and adjust seasoning if necessary.
  5. Fill each pepper with the chicken and rice mixture, pressing down gently to pack it in. Drizzle tops with 1 tablespoon olive oil.
  6. Cover the dish with foil and bake for 25 to 30 minutes. For crispier tops, uncover for the last 5 minutes.
  7. If using cheese, sprinkle it on during the last 5 minutes and let it melt.
  8. Cool slightly before serving. Garnish with extra pineapple or green onions if desired.

Notes

  1. Feel free to customize with other proteins or spices according to your preference. Perfect for meal prep and freezing!