Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine tender chicken, sweet pineapple, fluffy rice, and savory teriyaki sauce baked inside colorful bell peppers for a balanced and satisfying meal.
Ingredients
4 large bell peppers, halved and seeded
1 pound boneless skinless chicken breast, diced
2 cups cooked jasmine rice
1 cup fresh pineapple chunks
1 cup teriyaki sauce
2 cloves garlic, minced
1 teaspoon grated fresh ginger
2 green onions, sliced
1 tablespoon cooking oil
1 tablespoon sesame seeds
Optional 1 cup shredded mozzarella or Monterey Jack cheese
Instructions
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Preheat oven to 375°F and arrange halved peppers in a greased baking dish.
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Heat oil in a skillet over medium heat and cook diced chicken until fully cooked.
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Add garlic and ginger and cook for 30 seconds.
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Stir in pineapple and cook for 2 minutes.
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Pour in teriyaki sauce and simmer for 3 to 5 minutes until slightly thickened.
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Remove from heat and mix in cooked rice until evenly combined.
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Spoon filling into pepper halves and top with cheese if using.
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Cover loosely with foil and bake for 25 minutes.
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Remove foil and bake an additional 10 to 15 minutes until peppers are tender.
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Garnish with green onions and sesame seeds before serving.