Description

These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are sweet, savory, and packed with flavor. Juicy chicken, fluffy rice, and tangy pineapple chunks are coated in a rich teriyaki sauce and stuffed inside colorful bell peppers. Perfect for a weeknight dinner or meal prep!

Ingredients

4 large bell peppers (any color), tops sliced off and seeds removed
1 lb boneless, skinless chicken breast, diced
1 cup cooked white rice
1 cup pineapple chunks (fresh or canned, drained)
1/2 cup teriyaki sauce (store-bought or homemade)
1 tablespoon soy sauce
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1/2 teaspoon ground ginger
Salt and pepper, to taste
Green onions and sesame seeds, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F (190°C).
In a large skillet over medium heat, add olive oil. Sauté onion until softened, about 3 minutes.
Add garlic and cook for another 30 seconds.
Stir in diced chicken, season with salt, pepper, and ground ginger. Cook until chicken is browned and cooked through, about 7–8 minutes.
Add pineapple chunks, cooked rice, teriyaki sauce, and soy sauce. Stir to combine and heat through for 2–3 minutes.
Place the bell peppers upright in a baking dish. Fill each pepper with the chicken and rice mixture.
Cover the dish with foil and bake for 25–30 minutes, or until the peppers are tender.
Remove from oven, uncover, and garnish with chopped green onions and sesame seeds if desired.
Serve warm.

Notes

You can substitute chicken with ground turkey or tofu for a different protein.
Use brown rice or quinoa for a whole grain option.
Add extra teriyaki sauce on top before serving for more flavor.

Nutrition

Serving Size: 1 stuffed pepper
Calories: 375
Sugar: 11g
Sodium: 790mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 4g
Protein: 28g
Cholesterol: 60mg