Go Back
–+ servings
Teriyaki Pineapple Chicken Rice Stuffed Peppers

Juicy Teriyaki Pineapple Chicken Rice Stuffed Peppers Delight

Delight in Teriyaki Pineapple Chicken Rice Stuffed Peppers, a quick and healthy customizable dish that combines tropical flavors in vibrant peppers.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 whole Bell Peppers Choose firm, colorful peppers that stand upright.
For the Filling
  • 2 tablespoon Olive Oil Adds moisture and flavor.
  • 2 cups Cooked Chicken Use rotisserie chicken for time-saving.
  • 2 cups Cooked Rice Acts as the filling base.
  • 1 cup Canned Pineapple Tidbits Ensure they are drained well.
  • ¼ cup Teriyaki Sauce Adjust sweetness based on preference.
  • 1 teaspoon Garlic Powder Use fresh garlic in smaller amounts.
  • 1 teaspoon Onion Powder Substitute fresh with caution.
  • ½ teaspoon Black Pepper Adjust to your liking.
  • 1 cup Shredded Mozzarella Cheese Dairy-free cheese works as a substitute.
  • 2 tablespoon Green Onions Slice thinly for garnish.
  • 1 tablespoon Sesame Seeds Optional to toast for added flavor.

Equipment

  • Oven
  • baking sheet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Cut four bell peppers in half lengthwise, remove seeds, drizzle with olive oil, and season lightly with salt. Bake for about 10 minutes.
  3. In a large mixing bowl, combine cooked chicken, rice, drained pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper until well-coated.
  4. Fill each pepper half with the chicken and rice mixture, pressing down to pack it in.
  5. Sprinkle shredded mozzarella cheese over the top of each filled pepper.
  6. Bake assembled peppers for an additional 15-20 minutes until cheese is melted and bubbly.
  7. Garnish with sliced green onions and sesame seeds before serving.

Nutrition

Serving: 1pepperCalories: 300kcalCarbohydrates: 35gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 80mgCalcium: 200mgIron: 2mg

Notes

Thoroughly draining the pineapple is essential to prevent soggy peppers. Adjust seasoning to your liking for tastier results.

Tried this recipe?

Let us know how it was!