Description
Teriyaki Pineapple Chicken Stuffed Peppers are a delightful combination of tender chicken cooked in a savory teriyaki sauce mixed with fresh pineapple and rice, all stuffed into colorful bell peppers and baked to perfection. This recipe balances sweet and savory flavors for a delicious, visually appealing, and satisfying meal that is great for dinner or meal prep.
Ingredients
Scale
Vegetables & Aromatics
- 4 large bell peppers (colors of your choice)
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro (optional, for garnish)
Protein & Grains
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup cooked white or brown rice
Sauces & Oils
- 2 tablespoons olive oil
- 1/2 cup teriyaki sauce
- 1 tablespoon soy sauce
Dairy
- 1/4 cup shredded mozzarella cheese
Fruits & Spices
- 1 cup diced fresh pineapple
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). This will ensure the oven is hot and ready for the stuffed peppers to bake evenly.
- Prepare the bell peppers: Cut the tops off the bell peppers and remove the seeds and membranes carefully. Brush the peppers with 1 tablespoon of olive oil to coat them lightly and place them in a baking dish. Bake in the preheated oven for 10 minutes to soften them slightly, making them easier to stuff.
- Cook the chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken and cook, stirring occasionally, until the chicken is browned on all sides and cooked through, which should take about 5 to 7 minutes.
- Add aromatics and sauces: Stir in the minced garlic and ginger into the skillet with the chicken and cook for about 1 minute until fragrant. Then pour in the teriyaki sauce, soy sauce, and sprinkle black pepper. Stir everything to combine well and let it simmer for 3 minutes so the flavors meld together.
- Mix in rice and pineapple: Add the cooked rice, diced fresh pineapple, and chopped green onions to the skillet. Mix thoroughly to ensure the rice and pineapple absorb the sauce evenly. Allow the mixture to heat through for 2 to 3 minutes.
- Stuff the peppers: Remove the softened bell peppers from the oven. Carefully spoon the chicken and rice mixture into each bell pepper, filling them generously. Arrange the stuffed peppers snugly back into the baking dish.
- Add cheese topping: Sprinkle shredded mozzarella cheese over the tops of the stuffed peppers, covering the filling evenly.
- Bake the stuffed peppers: Return the baking dish to the oven and bake for an additional 10 to 15 minutes, or until the cheese is completely melted, bubbly, and slightly golden on top.
- Garnish and serve: Remove the peppers from the oven and let them cool for a few minutes. Garnish with chopped cilantro if desired before serving to add freshness and color to the dish.
Notes
- For a lower-sodium option, use low-sodium soy sauce and teriyaki sauce.
- Bell peppers of different colors not only add visual appeal but also subtle differences in sweetness.
- You can substitute mozzarella cheese with a dairy-free alternative to make this recipe lactose-free.
- Leftover stuffing mixture can be stored separately in the refrigerator and reheated for a quick meal.
- Use brown rice instead of white rice to increase fiber content and add a nuttier flavor.
