Description

Juicy bell peppers stuffed with flavorful teriyaki pineapple chicken and rice—a sweet-savory, family-friendly dinner packed with colorful veggies and protein.

Ingredients

Units Scale

4 large bell peppers, tops cut off and seeds removed
2 cups cooked white or brown rice
1 lb (450g) boneless, skinless chicken breast, diced
1 cup pineapple chunks (fresh or canned, drained)
1/2 cup teriyaki sauce (store-bought or homemade)
1 small onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1/4 cup shredded mozzarella or Monterey Jack cheese (optional)
2 green onions, sliced (for garnish)
Salt and pepper, to taste

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté until translucent, about 3 minutes.
Add diced chicken; season with salt and pepper. Cook until chicken is no longer pink, about 5–7 minutes.
Stir in pineapple chunks and teriyaki sauce; simmer for 2–3 minutes until heated through.
Remove skillet from heat. Mix in cooked rice until well combined.
Spoon rice and chicken mixture into each bell pepper, pressing down gently to fill.
Arrange stuffed peppers upright in the prepared baking dish. Cover with foil.
Bake for 25 minutes. Remove foil; sprinkle cheese on top if using.
Bake, uncovered, for an additional 5–10 minutes until cheese is melted and peppers are tender.
Garnish with sliced green onions before serving.

Notes

You can substitute cooked quinoa or cauliflower rice for a lighter version.
Use gluten-free teriyaki sauce to make the dish gluten-free.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual peppers.

Nutrition

Serving Size: 1 stuffed pepper
Calories: 420 kcal
Sugar: 12 g
Sodium: 720 mg
Fat: 10 g
Saturated Fat: 3 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 4 g
Protein: 26 g
Cholesterol: 60 mg