Description
Teriyaki Pineapple Chicken Rice Stuffed Peppers are a delightful and flavorful dish featuring bell peppers stuffed with a savory mixture of shredded chicken, cooked rice, sweet pineapple tidbits, and rich teriyaki sauce, topped with melted mozzarella cheese. This recipe is perfect for a warm, comforting meal packed with a balance of sweet and savory flavors and a satisfying texture.
Ingredients
Scale
Stuffed Peppers
- 4 large bell peppers, halved and seeds removed
- 1 tablespoon olive oil
Filling
- 1 pound cooked chicken breast, shredded or diced
- 2 cups cooked rice
- 1 cup canned pineapple tidbits, drained
- 1/2 cup teriyaki sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese (or a cheese blend)
Garnish (Optional)
- 2 green onions, sliced
- Sesame seeds
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking the peppers.
- Prepare the peppers: Place the halved bell peppers cut side up in a baking dish. Drizzle them with olive oil and bake for about 10 minutes to soften slightly.
- Make the filling: In a large bowl, combine shredded cooked chicken, cooked rice, pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper. Mix well to evenly coat all ingredients.
- Stuff the peppers: Remove the partially baked peppers from the oven and fill each half with the chicken and rice mixture. Press the filling down gently to pack it well.
- Add cheese: Sprinkle shredded mozzarella cheese over the tops of the stuffed peppers.
- Bake again: Return the peppers to the oven and bake for 15–20 minutes until the cheese is melted, bubbly, golden, and the peppers are tender.
- Garnish and serve: Let the stuffed peppers cool slightly, then garnish with sliced green onions and sesame seeds if desired. Serve warm.
Notes
- You can substitute ground turkey or tofu for chicken to make this dish vegetarian or to vary the protein.
- Try different cheese blends for unique flavors and textures.
- This recipe is versatile and can be adjusted to suit a variety of dietary preferences and tastes.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
