Teriyaki Pineapple Chicken Stuffed Peppers Recipe
These Teriyaki Pineapple Chicken Stuffed Peppers are a delicious fusion of sweet and savory flavors, combining tender chicken, juicy pineapple, and sticky teriyaki sauce, all baked inside vibrant bell pepper halves. Topped with melted mozzarella cheese and garnished with green onions and sesame seeds, this dish makes a perfect hearty and colorful meal for any occasion.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 8 stuffed pepper halves (serves 4-6)
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Ingredients
Stuffed Peppers
- 4 large bell peppers, halved and seeds removed
- 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
- 1 tablespoon olive oil
Garnishes (Optional)
- 2 green onions, sliced
- Sesame seeds
Instructions
- Preheat and Prepare Peppers: Preheat the oven to 375°F (190°C). Cut the bell peppers in half lengthwise, remove the seeds and membranes, and place them cut-side up in a baking dish.
- Make the Filling: In a mixing bowl, combine the cooked chicken, cooked rice, drained pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper. Mix everything well to incorporate all flavors evenly.
- Stuff the Peppers: Generously spoon the prepared filling into each pepper half and arrange them evenly in the baking dish.
- Add Cheese and Cover: Sprinkle shredded mozzarella cheese evenly over the filling in each pepper. Cover the baking dish tightly with aluminum foil to help the filling cook through and the peppers soften.
- Bake the Peppers: Bake for 30 to 35 minutes covered. Then, remove the foil and continue baking for another 10 to 15 minutes until the cheese is melted, bubbly, and golden brown.
- Rest and Garnish: Let the stuffed peppers rest for a few minutes after baking. Garnish with sliced green onions and sesame seeds if desired, then serve hot.
Notes
- You can substitute cooked rice with quinoa or cauliflower rice for a lower-carb version.
- Use any cheese blend that melts well if mozzarella is not available.
- Adjust teriyaki sauce quantity based on desired sweetness and saltiness.
- To make it spicier, add a dash of crushed red pepper flakes into the filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best results.
