Teriyaki Pineapple Chicken Rice Stuffed Peppers
Description of this
RecipeThese Teriyaki Pineapple Chicken Rice Stuffed Peppers combine savory and sweet flavors in a vibrant and healthy meal. Bell peppers are filled with a delicious mixture of chicken, rice, pineapple, and teriyaki sauce, then baked until tender and topped with melted cheese. This recipe is a delightful twist on traditional stuffed peppers, offering a unique and satisfying culinary experience.
Why You’ll Love This Recipe
This recipe is a guaranteed crowd-pleaser because it’s both easy to make and bursting with flavor. The combination of savory teriyaki sauce and sweet pineapple creates a delightful contrast that excites the taste buds. It’s also a great way to use leftover cooked chicken and rice, transforming them into a completely new and exciting dish. Plus, it’s packed with nutrients from the bell peppers and pineapple, making it a wholesome and balanced meal.
Introduction
Stuffed peppers are a classic comfort food, but this recipe takes a unique and flavorful detour. By incorporating teriyaki sauce and pineapple, we transform the traditional savory dish into a sweet and savory sensation. The bell peppers provide a colorful and nutritious vessel for the delicious filling, making this meal both visually appealing and incredibly satisfying. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, these Teriyaki Pineapple Chicken Rice Stuffed Peppers are sure to be a hit.
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
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1 cup shredded mozzarella cheese or a cheese blend
2 green onions, sliced (optional, for garnish)
Sesame seeds (optional, for garnish)
Prep:
Step 1: Preheat your oven to 375°F (190°C). Prepare the bell peppers by halving them lengthwise and removing the seeds and membranes.
Step 2: Place the halved bell peppers cut side up in a baking dish. Drizzle with olive oil to help them soften and prevent sticking.
Step 3: Bake the bell peppers for about 10 minutes to soften them slightly before adding the filling. This step ensures that the peppers cook evenly and become tender.
Step 4: While the peppers are baking, prepare the filling. In a large bowl, combine the cooked chicken, cooked rice, drained pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper.
Step 5: Mix the ingredients thoroughly until everything is evenly coated with the teriyaki sauce and spices. This ensures a consistent and flavorful filling.
Step 6: Remove the partially baked bell peppers from the oven. Carefully stuff each half with the prepared chicken and rice mixture, pressing down gently to fill them well.
Step 7: Sprinkle the tops of the stuffed peppers generously with shredded mozzarella cheese or your preferred cheese blend.
Step 8: Return the stuffed peppers to the oven and bake for another 15–20 minutes or until the cheese is melted and bubbly and the peppers are tender.
Step 9: Remove the baked stuffed peppers from the oven and let them cool slightly before serving.
Step 10: Garnish with sliced green onions and sesame seeds, if desired, for added flavor and visual appeal. Serve warm and enjoy!
COOK Rating:
5/5 Stars
Serving Suggestions:
These Teriyaki Pineapple Chicken Rice Stuffed Peppers can be served as a main course for lunch or dinner. They pair well with a side salad, steamed vegetables, or a light soup. For a complete meal, consider serving them with a side of coconut rice or quinoa.
Tips:
Use pre-cooked chicken and rice to save time.
Adjust the amount of teriyaki sauce to your preference.
For a spicier kick, add a pinch of red pepper flakes to the filling.
To prevent the cheese from burning, cover the peppers with foil during the last few minutes of baking.
If you don’t have mozzarella cheese, you can use any cheese that melts well, such as cheddar, Monterey Jack, or provolone.
To add more vegetables, consider adding diced bell peppers, carrots, or celery to the filling.
These stuffed peppers can be prepared ahead of time and baked when ready to serve.
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Nutrition Information:
Calories: 280
Protein: 20g
Sodium: 580mg
Conclusion
These Teriyaki Pineapple Chicken Rice Stuffed Peppers are a flavorful and nutritious meal that is sure to become a family favorite. The combination of savory and sweet flavors, combined with the wholesome ingredients, makes this dish a winner. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, these stuffed peppers are a perfect choice. Enjoy!
Write 5 questions and answers about this recipe.
Q1: Can I make this recipe vegetarian?
A1: Yes, you can easily make this recipe vegetarian by substituting the chicken with cooked chickpeas, black beans, tofu, or a vegetarian ground meat substitute.
Q2: Can I use a different type of rice?
A2: Absolutely! Feel free to use any type of rice you prefer, such as brown rice, jasmine rice, or even quinoa for a healthier option.
Q3: Can I prepare these stuffed peppers ahead of time?
A3: Yes, you can assemble the stuffed peppers ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure they are heated through.
Q4: What if I don’t have teriyaki sauce?
A4: If you don’t have teriyaki sauce on hand, you can make a substitute by mixing soy sauce, brown sugar, honey, ginger, and garlic. Adjust the amounts to your liking.
Q5: Can I freeze these stuffed peppers?
A5: Yes, you can freeze the baked stuffed peppers for up to 2-3 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. When ready to eat, thaw them in the refrigerator overnight and reheat in the oven or microwave.
Teriyaki Pineapple Chicken Rice Stuffed Peppers
Ingredients
Method
- Step 1: Preheat your oven to 375°F (190°C). Prepare the bell peppers by halving them lengthwise and removing the seeds and membranes.
- Step 2: Place the halved bell peppers cut side up in a baking dish. Drizzle with olive oil to help them soften and prevent sticking.
- Step 3: Bake the bell peppers for about 10 minutes to soften them slightly before adding the filling. This step ensures that the peppers cook evenly and become tender.
- Step 4: While the peppers are baking, prepare the filling. In a large bowl, combine the cooked chicken, cooked rice, drained pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper.
- Step 5: Mix the ingredients thoroughly until everything is evenly coated with the teriyaki sauce and spices. This ensures a consistent and flavorful filling.
- Step 6: Remove the partially baked bell peppers from the oven. Carefully stuff each half with the prepared chicken and rice mixture, pressing down gently to fill them well.
- Step 7: Sprinkle the tops of the stuffed peppers generously with shredded mozzarella cheese or your preferred cheese blend.
- Step 8: Return the stuffed peppers to the oven and bake for another 15–20 minutes or until the cheese is melted and bubbly and the peppers are tender.
- Step 9: Remove the baked stuffed peppers from the oven and let them cool slightly before serving.
- Step 10: Garnish with sliced green onions and sesame seeds, if desired, for added flavor and visual appeal. Serve warm and enjoy!
