Teriyaki Pineapple Chicken Stuffed Peppers
A tropical twist on stuffed peppers, featuring sweet and savory teriyaki chicken with juicy pineapple chunks, all nestled inside colorful bell peppers.
Equipment
- Baking Dish
- Mixing bowls
- Large skillet
- Oven
- Knife
Ingredients
For the Peppers
- 4 bell peppers any color, halved and hollowed
For the Filling
- 2 cups cooked rice day-old rice works best
- 2 cups chicken breast diced into bite-sized pieces
- 1 cup pineapple chunks fresh or canned
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1/2 cup shredded carrots
For the Garnish
- 2 tablespoons green onions chopped
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 375°F. Arrange hollowed-out bell peppers in a baking dish.
- Heat olive oil in a skillet over medium heat.
- Sauté onions for 3-4 minutes until translucent.
- Add garlic and ginger, cooking for another minute while stirring constantly.
- Add diced chicken and cook for 4-5 minutes until browned but not fully cooked through.
- Stir in teriyaki sauce and simmer for 2 minutes.
- Mix in pineapple chunks, shredded carrots, and cooked rice. Stir until everything is combined.
- Fill each bell pepper generously with the teriyaki chicken mixture.
- Pour 1/4 cup water into the bottom of the baking dish.
- Cover with foil and bake for 30-35 minutes until peppers are tender.
- Remove foil and bake for an additional 5-10 minutes for slight caramelization.
- Let rest for 5 minutes, then garnish with green onions and sesame seeds before serving.
Notes
For extra tenderness, blanch the bell peppers in boiling water for 2-3 minutes before stuffing. Adding a splash of pineapple juice instead of water in the baking dish enhances flavor.