neapple Chicken and Rice Stuffed Peppers Recipe
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If you’re craving a dish that bursts with tropical sweetness, savory goodness, and hearty comfort all in one, you are going to love these neapple Chicken and Rice Stuffed Peppers. This recipe marries tender shredded chicken with juicy pineapple and fragrant teriyaki sauce, all nestled inside vibrant bell peppers and baked to perfection. Every bite delivers the perfect balance of flavors and textures that make it so satisfying and just a little bit special. Whether for a cozy weeknight dinner or an impressive yet simple meal for guests, these neapple Chicken and Rice Stuffed Peppers will quickly become a favorite in your recipe collection.

Ingredients You’ll Need
Each ingredient in this recipe plays an essential role, from the tender chicken providing protein, to the rice adding comforting bulk, and the pineapple bringing bright, juicy sweetness. Together, they create a harmonious dish that’s as colorful as it is flavorful.
- 2 large boneless, skinless chicken breasts: Shredded to soak up all the wonderful flavors and deliver tender bites.
- 1 cup cooked rice (white or brown): Acts as the perfect base, making the filling hearty and satisfying.
- 1/2 cup diced pineapple: Fresh or canned, this adds a juicy pop of tropical sweetness.
- 1/4 cup teriyaki sauce: The savory and slightly sweet sauce that brings everything together.
- 1 tablespoon olive oil: For sautéing and adding a smooth richness to the filling.
- 2 cloves garlic, minced: Gives a punch of aromatic flavor that’s both warm and inviting.
- 1 teaspoon ground ginger: Adds a subtle zing and depth to the overall dish.
- 1/2 teaspoon red pepper flakes (optional): For a gentle kick if you like a hint of heat.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- 4 large bell peppers (any color): The beautiful edible vessels that brighten up your plate.
- 1 tablespoon olive oil (for drizzling): Helps the peppers roast up beautifully and adds extra flavor.
- 1/4 cup shredded mozzarella or cheddar cheese (optional): Melts into a golden, gooey topping for that irresistible finish.
How to Make neapple Chicken and Rice Stuffed Peppers
Step 1: Prepare the Peppers
Start by preheating your oven to 375°F (190°C). Then cut the tops off your bell peppers and remove the seeds and membranes inside, creating perfect little cups. If you want them tender all the way through, you can blanch the peppers in boiling water for 5–6 minutes before placing them upright in a baking dish. This step helps soften the peppers so they roast evenly alongside the filling.
Step 2: Cook the Chicken and Rice Filling
Heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for a minute or two until fragrant, but not browned. Toss in the shredded chicken, then pour in the teriyaki sauce, diced pineapple, ground ginger, and red pepper flakes if using. Season with salt and pepper. Stir and cook everything together for 5–6 minutes, allowing the flavors to meld beautifully. Finally, stir in the cooked rice and mix until everything is evenly combined.
Step 3: Stuff the Peppers
Carefully spoon the chicken and rice mixture into each bell pepper, pressing down gently to pack in as much of the delicious filling as you can. Drizzle a bit of olive oil over the tops of the stuffed peppers to help them roast with a lovely golden color and added moisture.
Step 4: Bake the Stuffed Peppers
Cover your baking dish with foil to keep the peppers nice and juicy, then bake for 25–30 minutes. For a crispy top, remove the foil for the last 5 minutes of baking. If you’re adding cheese, sprinkle it on during these last 5 minutes so it melts into a bubbly, delicious topping that complements the sweet and savory filling.
Step 5: Cool and Serve
Once baked, let the peppers cool for a few minutes to set the filling and avoid burning your mouth. Then, they’re ready to enjoy as a satisfying, colorful meal that fills your kitchen with inviting aromas.
How to Serve neapple Chicken and Rice Stuffed Peppers

Garnishes
Garnish with a few extra pineapple chunks or sprinkle freshly sliced green onions on top for a fresh, crisp contrast. A small drizzle of additional teriyaki sauce can add an eye-catching shine and boost the flavor punch.
Side Dishes
Pair these stuffed peppers with a simple mixed greens salad dressed in a light vinaigrette or a crunchy Asian slaw to complement the sweet and savory notes. Steamed or roasted vegetables also work wonderfully to round out the meal without stealing the spotlight.
Creative Ways to Present
For a festive touch, place each stuffed pepper on a colorful plate and garnish with edible flowers or cilantro leaves. Alternatively, serve the filling separately for a deconstructed look or serve over a bed of extra rice for a more generous meal. No matter how you present them, these neapple Chicken and Rice Stuffed Peppers are a feast for the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. They’re delicious reheated for a quick lunch or dinner the next day, with all those nice flavors mellowed and even more integrated.
Freezing
If you want to make this dish in advance, you can prepare and stuff the peppers, then freeze them in a single layer in a freezer-safe container. When you’re ready, bake them straight from frozen, adding extra baking time as needed. This makes for a perfect convenient meal anytime.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) for 10–15 minutes, uncovered, to retain the peppers’ texture and the filling’s flavor. Microwaving works in a pinch—cover loosely and heat in short bursts to avoid drying out the chicken and rice filling.
FAQs
Can I use quinoa or cauliflower rice instead of regular rice?
Absolutely! Quinoa adds a nice nutty flavor and boosts protein, while cauliflower rice keeps the dish lighter and lower carb. Just adjust the cooking time for your preferred grain or vegetable rice.
Is it possible to make this dish vegetarian?
Yes! Swap the shredded chicken for cooked black beans, crumbled tofu, or even sautéed mushrooms. The teriyaki sauce, pineapple, and spices will still create a delicious, flavor-packed filling.
Do I have to use teriyaki sauce, or can I substitute something else?
Teriyaki sauce gives this dish its signature sweet-savory character, but you can experiment with hoisin sauce, soy sauce with a bit of honey, or even a sweet chili sauce depending on your taste preferences.
Should I blanch the peppers before stuffing?
Blanching is optional but recommended if you prefer your peppers softer and fully cooked through. It also shortens the baking time slightly and makes the peppers more tender and easier to eat.
How spicy is this recipe?
The heat level is mild by default, thanks to just a touch of red pepper flakes which you can omit or increase depending on your spice tolerance. The sweet pineapple and teriyaki sauce balance any heat beautifully.
Final Thoughts
If you want a dish that’s as fun to make as it is to eat, these neapple Chicken and Rice Stuffed Peppers are calling your name. They have that perfect mix of sweet, savory, and hearty all wrapped up in bright colorful peppers that are just begging to be shared. I promise once you try this recipe, it will become a go-to that brings smiles and satisfied appetites every time.
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Printneapple Chicken and Rice Stuffed Peppers Recipe
A delicious and easy recipe for teriyaki pineapple chicken and rice stuffed peppers, combining savory shredded chicken with sweet pineapple, rice, and a tangy teriyaki sauce, all baked inside vibrant bell peppers for a nutritious and flavorful main course.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 stuffed peppers 1x
- Category: Main Course
- Method: Baked
- Cuisine: Asian-Inspired
- Diet: Halal
Ingredients
For the Chicken and Rice Filling:
- 2 large boneless, skinless chicken breasts (shredded)
- 1 cup cooked rice (white or brown)
- 1/2 cup diced pineapple (fresh or canned, drained)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
For the Stuffed Peppers:
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Instructions
- Prep Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds inside. Optionally, blanch the peppers in boiling water for 5–6 minutes to soften them. Place the peppers upright in a baking dish.
- Cook Filling: Heat olive oil in a skillet over medium heat. Sauté minced garlic for 1–2 minutes until fragrant. Add shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes, salt, and pepper. Cook for 5–6 minutes, stirring occasionally. Finally, stir in the cooked rice to combine all ingredients thoroughly.
- Stuff Peppers: Spoon the chicken and rice mixture into each prepared bell pepper, pressing gently to fill them evenly. Drizzle the tops of the stuffed peppers with olive oil to help with roasting.
- Bake: Cover the baking dish with foil and bake for 25–30 minutes in the preheated oven. For a crispier top, remove the foil during the last 5 minutes of baking.
- Add Cheese: If using cheese, sprinkle the shredded mozzarella or cheddar on top of the peppers during the final 5 minutes of baking to allow it to melt and brown slightly.
- Serve: Let the stuffed peppers cool slightly before serving. Garnish optionally with extra pineapple chunks or chopped green onions for added freshness and color.
Notes
- Use leftover cooked chicken to save preparation time.
- Substitute the rice with quinoa or cauliflower rice for a lighter or gluten-free option.
- Prepare and assemble stuffed peppers up to 2 days in advance, then refrigerate before baking.
- To make the recipe vegetarian, replace chicken with black beans or tofu and adjust cooking time accordingly.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 310
- Sugar: 8g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 55mg
Keywords: Teriyaki Pineapple Chicken and Rice Stuffed Peppers, chicken rice stuffed peppers, sweet and savory stuffed peppers, baked stuffed peppers recipe