Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Teriyaki Pineapple Chicken And Rice Stuffed Pepper 2026 04 21 222917 819x1024 1

Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Delicious and nutritious stuffed peppers filled with teriyaki chicken, pineapple, and rice, perfect for meal prep and family dinners.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Fusion

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

4 large large bell peppers Choose red, yellow, or green for sweetness and color.
1 pound chicken breast, diced High protein source; can substitute with diced tofu for a vegetarian version.
1 cup cooked rice Any variety works; using brown rice offers extra fiber.
1 cup pineapple chunks Fresh or canned adds natural sweetness.
1/2 cup teriyaki sauce A time-saver; or make your own for healthier control of sugar content.
1 tablespoon olive oil For cooking, adds healthy fats; can substitute with avocado oil.
to taste salt and pepper Essential for flavor enhancement.
Chopped green onions for garnish Adds a fresh touch.

Method

Preparation

Preheat your oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Add diced chicken and cook until no longer pink, about 7-10 minutes.
Stir in the cooked rice, pineapple chunks, and teriyaki sauce. Season with salt and pepper, cooking for an additional 3-4 minutes.
Cut the tops off the bell peppers and remove seeds gently.

Assembly and Cooking

Fill each pepper with the chicken and rice mixture, packing it in generously.
Place stuffed peppers in a baking dish and cover with foil.
Bake for 25-30 minutes until the peppers are tender.
Remove foil and bake for an additional 10 minutes to brown the tops.
Garnish with chopped green onions before serving.

Notes

These stuffed peppers are versatile and can use up leftover ingredients. Store leftovers in the refrigerator for up to three days, or freeze for longer storage.