Description
Teriyaki Pineapple Chicken & Rice Stuffed Peppers combine savory ground chicken cooked with garlic and ginger, sweet pineapple, and tangy teriyaki sauce, all mixed with fluffy rice and baked inside tender bell pepper halves, topped with melted mozzarella cheese and garnished with green onions and sesame seeds for a flavorful and colorful meal perfect for dinner.
Ingredients
Scale
Vegetables & Produce
- 4 large bell peppers, halved and deseeded
- 1 cup diced pineapple (fresh or canned)
- 2 garlic cloves, minced
- Chopped green onions, for garnish
Meat & Dairy
- 1 lb ground chicken
- ½ cup shredded mozzarella cheese
Grains & Sauces
- 1 cup cooked rice (white, brown, or jasmine)
- ½ cup teriyaki sauce
Spices & Seasonings
- 1 teaspoon grated ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Sesame seeds, for garnish
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it is hot and ready for baking the stuffed peppers.
- Prepare the peppers: Slice the bell peppers in half lengthwise and remove all the seeds. Arrange the pepper halves cut side up in a baking dish, making sure they sit evenly.
- Cook the chicken: Heat a large skillet over medium heat. Add the ground chicken along with the minced garlic and grated ginger. Cook for 5-7 minutes, breaking apart the chicken as it cooks, until it’s browned and cooked through with no pink remaining.
- Mix the filling: Stir in the cooked rice, diced pineapple, teriyaki sauce, salt, and black pepper into the skillet. Cook together for another 2-3 minutes so the flavors meld nicely.
- Stuff the peppers: Evenly spoon the chicken and rice mixture into each pepper half, filling them generously but without spilling over.
- Add cheese: Sprinkle shredded mozzarella cheese evenly on top of each stuffed pepper to add a melty, savory topping.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, until the peppers have softened but still hold their shape. Remove the foil and bake for an additional 5-7 minutes to allow the cheese to melt fully and turn golden brown.
- Garnish and serve: Once baked, garnish the stuffed peppers with chopped green onions and sesame seeds. Serve hot and enjoy your flavorful Teriyaki Pineapple Chicken & Rice Stuffed Peppers!
Notes
- Feel free to use any type of cooked rice — white, brown, or jasmine all work well.
- If you want more sweetness, opt for canned pineapple packed in juice rather than syrup to avoid extra sugar.
- To make this gluten-free, ensure your teriyaki sauce is labeled gluten-free.
- For a vegetarian version, substitute ground chicken with cooked tofu or a plant-based mince.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
