Description
Teriyaki Pineapple Chicken Rice Stuffed Peppers are a delicious and colorful meal featuring sweet and savory seasoned chicken mixed with rice, pineapple tidbits, and teriyaki sauce, all baked inside roasted bell pepper halves and topped with melted mozzarella cheese. This dish offers a perfect blend of flavors and textures, making it a wholesome and crowd-pleasing dinner option.
Ingredients
Units
Scale
Peppers
- 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: Set your oven to 375°F (190°C) to warm up while you prepare the ingredients.
- Prepare the peppers: Arrange the halved bell peppers cut side up in a baking dish. Drizzle the peppers with olive oil and bake them for about 10 minutes just to soften them slightly, making stuffing easier.
- Make the filling: In a large bowl, mix the cooked chicken breast, cooked rice, drained pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper until everything is evenly coated and well combined.
- Stuff the peppers: Remove the slightly softened peppers from the oven and carefully fill each half with the chicken and rice mixture. Press the filling down gently to firmly pack it inside each pepper half.
- Add cheese: Sprinkle the top of each stuffed pepper with shredded mozzarella cheese to add richness and a delicious golden finish after baking.
- Bake again: Return the stuffed peppers to the oven and bake for an additional 15–20 minutes or until the cheese has melted, turned bubbly and golden, and the peppers are tender throughout.
- Garnish and serve: Allow the peppers to cool slightly upon removal from the oven. Optionally, garnish with sliced green onions and sesame seeds before serving warm for added flavor and texture.
Notes
- Feel free to experiment with different fillings! Substitute chicken with ground turkey or tofu for a vegetarian variation.
- This recipe is versatile and can be customized to suit your dietary preferences by changing the protein or type of cheese.
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: 70mg