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neapple Chicken and Rice Stuffed Peppers Recipe

neapple Chicken and Rice Stuffed Peppers Recipe
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★★★★★

5.2 from 27 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Keywords: Teriyaki Pineapple Chicken and Rice Stuffed Peppers, chicken rice stuffed peppers, sweet and savory stuffed peppers, baked stuffed peppers recipe

Find it online: https://messykitchenmagic.com/neapple-chicken-and-rice-stuffed-peppers-recipe/