Irresistible Teriyaki Pineapple Chicken and Rice Stuffed Peppers

A delightful mix of teriyaki, pineapple, chicken, and rice stuffed in bell peppers, perfect for a family dinner.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 peppers

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Peppers

4 units Bell Peppers Choose colorful varieties for a vibrant presentation.

For the Filling

2 cups Cooked Chicken Shredded for easy incorporation.
1/2 cup Teriyaki Sauce Consider low-sodium options for a healthier choice.
1 cup Pineapple Use fresh or canned pineapple in juice.
1 cup Rice Substitute with quinoa or cauliflower rice for a lower-carb alternative.

For Cooking

1 tablespoon Olive Oil Ideal for sautéing.
2 cloves Garlic Minced.
1/2 teaspoon Ground Ginger Fresh can elevate the flavor profile.
1/4 teaspoon Red Pepper Flakes Add to taste for heat.

Equipment

skillet
Baking Dish
Aluminum Foil

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
Prepare bell peppers by cutting off the tops and removing seeds.
Sauté minced garlic in olive oil over medium heat for 1-2 minutes.
Combine chicken, teriyaki sauce, pineapple, ginger, and red pepper flakes in the skillet.
Stir in cooked rice, mixing until well combined.
Fill each pepper with the chicken and rice mixture.
Drizzle olive oil over stuffed peppers and cover with foil, bake for 25-30 minutes.
Optional: Remove foil for the last 5 minutes and add cheese on top.
Let cool slightly before serving; garnish if desired.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 8gVitamin A: 40IUVitamin C: 120mgCalcium: 5mgIron: 10mg

Notes

Perfect for a busy weeknight, easily customizable for dietary preferences.

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