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Teriyaki Pineapple Chicken and Rice Stuffed Peppers

A delightful dish featuring chicken, rice, and pineapple stuffed in bell peppers with a teriyaki twist.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 large boneless skinless chicken breasts
  • 4 large bell peppers
  • 2 cloves garlic, minced
  • 1 tsp ground ginger
  • 1/2 cup pineapple (fresh or canned)
  • 1/4 cup teriyaki sauce
  • 1 cup cooked white or brown rice
  • 1/2 tsp red pepper flakes
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 1/4 cup mozzarella or cheddar cheese

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Add minced garlic and ground ginger, sauté for 1 minute.
  3. Cut chicken breasts into small pieces and add to the skillet. Cook until no longer pink.
  4. Stir in the pineapple, teriyaki sauce, cooked rice, red pepper flakes, salt, and pepper. Cook for 5 minutes.
  5. Cut the tops off the bell peppers and remove the seeds.
  6. Stuff the bell peppers with the chicken and rice mixture.
  7. Place the stuffed peppers in a baking dish and sprinkle cheese on top.
  8. Bake for 25–30 minutes until the peppers are tender and cheese is bubbly.

Notes

For a different flavor, try adding green onions or cilantro on top after baking. Adjust the spice level by modifying the red pepper flakes.

  • Author: mehdilmh
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Hawaiian
  • Diet: Paleo

Nutrition

  • Serving Size: 1 stuffed pepper
  • Calories: 400
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 14g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 70mg

Keywords: stuffed peppers, teriyaki chicken, meal prep, Hawaiian, healthy dinner