Description
Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a sweet and savory twist on the classic stuffed pepper, filled with juicy chicken, rice, pineapple, and teriyaki sauce — a colorful and satisfying dinner option.
Ingredients
Scale
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 lb cooked chicken breast, shredded or diced
- 1 cup cooked jasmine or white rice
- 1/2 cup diced pineapple (fresh or canned, drained)
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 3/4 cup teriyaki sauce (store-bought or homemade)
- 1 tbsp sesame oil
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp sesame seeds (for garnish)
- Chopped cilantro (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix chicken, cooked rice, pineapple, shredded carrots, green onions, teriyaki sauce, sesame oil, garlic powder, salt, and pepper until well combined.
- Stuff each bell pepper with the mixture, pressing down gently to pack.
- Place stuffed peppers upright in a baking dish. Add 1/4 cup water to the bottom of the dish and cover loosely with foil.
- Bake for 30–35 minutes until peppers are tender.
- Uncover, sprinkle with sesame seeds and cilantro if desired, and bake uncovered for an additional 5 minutes.
- Remove from oven and let rest for 5 minutes before serving.
Notes
- Use rotisserie chicken for a quick prep option.
- Can be made ahead and refrigerated before baking.
- For extra flavor, brush tops of peppers with extra teriyaki sauce before final bake.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 390
- Sugar: 11g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: stuffed peppers, teriyaki chicken, pineapple rice, healthy dinner, baked peppers