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–+ servings
Teriyaki Pineapple Chicken Rice Stuffed Peppers

Teriyaki Pineapple Chicken Rice Stuffed Peppers Bliss

A vibrant recipe combining sweet pineapple and savory teriyaki chicken in stuffed peppers, perfect for quick dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 medium Bell Peppers Use firm, vibrant ones.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
For the Filling
  • 2 cups Cooked Chicken Rotisserie chicken can be used.
  • 1 cup Cooked Rice Quinoa or cauliflower rice works too.
  • 1 cup Canned Pineapple Tidbits Drain well.
  • ½ cup Teriyaki Sauce Adjust based on taste.
  • 1 teaspoon Garlic Powder Fresh garlic can be used.
  • 1 teaspoon Onion Powder Use less if substituting with fresh onion.
  • ½ teaspoon Black Pepper Adjust to taste.
For the Topping
  • 1 cup Shredded Mozzarella Cheese Dairy-free cheese can be used.
  • 2 tablespoons Green Onions Chop thin for garnish.
  • 1 tablespoon Sesame Seeds Toast for added flavor.

Equipment

  • baking sheet
  • mixing bowl

Method
 

Step‑By‑Step Instructions
  1. Preheat oven to 375°F (190°C) and prepare bell peppers by slicing in half and removing seeds.
  2. Drizzle insides of peppers with olive oil and sprinkle with salt, then pre-bake for 10 minutes.
  3. In a large bowl, combine cooked chicken and rice, pineapple, teriyaki sauce, garlic powder, onion powder, and black pepper.
  4. Mix the filling well, taste, and adjust seasonings as needed.
  5. Stuff each pre-baked pepper half with the filling, packing it down lightly.
  6. Sprinkle shredded mozzarella cheese over the tops of the stuffed peppers.
  7. Bake for an additional 15-20 minutes until cheese is melted and bubbly.
  8. Garnish with sliced green onions and sesame seeds before serving.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 8gVitamin A: 3000IUVitamin C: 100mgCalcium: 250mgIron: 2mg

Notes

These stuffed peppers can be made ahead and stored in the fridge for up to 3 days.

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