Description
Delight in these vibrant Teriyaki Pineapple Chicken & Rice Stuffed Peppers—an easy, flavorful dinner featuring juicy ground chicken mixed with sweet pineapple and tangy teriyaki sauce, all nestled inside tender baked bell peppers and topped with melted mozzarella cheese. Perfect for a wholesome weeknight meal that balances savory and sweet in every bite.
Ingredients
Scale
Peppers
- 4 large bell peppers, halved and deseeded
Filling
- 1 lb ground chicken
- 1 cup cooked rice (white, brown, or jasmine)
- 1 cup diced pineapple (fresh or canned)
- ½ cup teriyaki sauce
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
Topping & Garnish
- ½ cup shredded mozzarella cheese
- Chopped green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare Peppers: Slice the bell peppers in half lengthwise and carefully remove all seeds. Arrange the pepper halves cut side up in a baking dish.
- Cook Chicken: Heat a large skillet over medium heat. Add the ground chicken along with minced garlic and grated ginger. Cook, breaking up the meat, for 5 to 7 minutes until the chicken is browned and fully cooked through.
- Mix Filling: Stir in the cooked rice, diced pineapple, teriyaki sauce, salt, and black pepper into the cooked chicken. Continue to cook the mixture for 2–3 minutes so all the flavors meld together.
- Stuff Peppers: Evenly spoon the chicken and rice mixture into each hollowed-out bell pepper half, filling them generously but without overpacking.
- Add Cheese: Sprinkle shredded mozzarella cheese evenly on top of each stuffed pepper to add a creamy, melty finish.
- Bake: Cover the baking dish with foil and bake in the oven for 25 to 30 minutes until the peppers are tender. Then remove the foil and bake for an additional 5 to 7 minutes to melt the cheese and achieve a golden-brown topping.
- Garnish and Serve: Remove the stuffed peppers from the oven and garnish with chopped green onions and sesame seeds. Serve hot and enjoy your sweet-savory meal!
Notes
- You can use any color bell peppers according to your preference for a colorful presentation.
- For a healthier option, use brown or jasmine rice instead of white rice.
- If fresh pineapple is unavailable, canned pineapple chunks will work just as well, but drain excess juice to avoid sogginess.
- Teriyaki sauce can be homemade or store-bought; consider low-sodium versions if watching salt intake.
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, bake in an oven or microwave until warmed through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian Fusion
