Teriyaki Pineapple Chicken Rice Stuffed Peppers Recipe
These Teriyaki Pineapple Chicken Rice Stuffed Peppers are tender, flavorful, and perfect for a quick weeknight dinner. Filled with teriyaki-sweetened chicken, sticky rice, and juicy pineapple, they're baked inside roasted peppers and topped with gooey cheese for a satisfying, family-friendly meal.
Ingredients
- 4 large bell peppers, halved and seeds removed
- 1 tablespoon olive oil
- 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
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C)
- Brush the cut sides of the bell peppers with olive oil and place cut side up in a baking dish
- Bake for 10 minutes to partially cook the peppers
- In a large bowl, combine cooked chicken, rice, pineapple, garlic powder, teriyaki sauce, salt, and pepper
- Spoon the chicken rice mixture into the pepper halves and top each with shredded mozzarella cheese
- Return to the oven and bake for 20 more minutes, until the rice mixture is heated through and the cheese is melted and golden
- Remove from oven and let cool slightly before serving
Notes
Use any color bell peppers; red and yellow are naturally sweeter
Leftover chicken or rotisserie chicken works well in this recipe
For a vegetarian option, substitute chicken with cooked tofu or chickpeas
Store leftovers in an airtight container in the fridge for up to 3 days
Leftover chicken or rotisserie chicken works well in this recipe
For a vegetarian option, substitute chicken with cooked tofu or chickpeas
Store leftovers in an airtight container in the fridge for up to 3 days
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 37gProtein: 20gFat: 11gSaturated Fat: 4gCholesterol: 45mgSodium: 550mgFiber: 3gSugar: 14g
Tried this recipe?Let us know how it was!