Go Back

Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Bell peppers stuffed with ground chicken, pineapple, rice, and teriyaki sauce for a sweet and savory complete dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian Fusion
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers any color, halved lengthwise and seeded
  • 1 lb ground chicken or diced cooked chicken
  • 1 cup cooked white or jasmine rice
  • 1 cup diced pineapple fresh or canned, drained
  • 1/2 cup teriyaki sauce plus extra for drizzling
  • 1/2 cup chopped green onions divided
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger minced (or 1/2 tsp ginger powder)
  • 1/2 cup shredded mozzarella or provolone cheese
  • salt and black pepper to taste
  • sesame seeds for garnish
  • extra sliced green onions for garnish

Equipment

  • 9x13-inch baking dish
  • large skillet
  • aluminum foil

Method
 

  1. Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish. Place bell pepper halves cut-side up in the dish, nestling them close together.
  2. Heat olive oil in a large skillet over medium heat. Add ground chicken and cook, breaking into small crumbles, until browned and fully cooked through, about 5-7 minutes.
  3. Add minced garlic and ginger to the skillet. Sauté for 1-2 minutes, stirring constantly, until fragrant.
  4. Stir in cooked rice, diced pineapple, half of the green onions, and teriyaki sauce. Mix well and cook for 2-3 minutes until heated through and sauce thickens slightly. Season with salt and pepper if needed.
  5. Spoon the chicken and rice mixture generously into each pepper half, packing it down gently. Mound filling slightly above the rim.
  6. Cover baking dish tightly with aluminum foil. Bake for 25 minutes.
  7. Remove foil and sprinkle shredded cheese over the tops of the peppers. Bake uncovered for an additional 10 minutes until peppers are tender and cheese is bubbly and golden.
  8. Let rest for 3-5 minutes. Garnish with sesame seeds and remaining green onions. Drizzle with extra teriyaki sauce if desired before serving.

Notes

Storage: Refrigerate in airtight container for up to 3-4 days. Reheat in microwave covered with damp paper towel or in 350°F oven covered with foil for 15-20 minutes. Freezes for up to 2 months individually wrapped. Make-ahead: Assemble up to 24 hours ahead and refrigerate. Add 5-10 minutes to initial baking time. Substitutions: Use ground turkey instead of chicken. Replace white rice with cauliflower rice for low-carb. Cooked shrimp works well chopped into pieces. Try pepper jack cheese for spice. Variations: Add diced water chestnuts or snap peas to filling. Stir sriracha into filling for heat. Use brown rice for nuttier flavor. Pro tip: For very soft peppers, par-bake empty pepper halves for 10 minutes before filling. Choose peppers with flat bottoms so they sit stable in the pan.