Teriyaki Pineapple Chicken Stuffed Peppers Recipe
These Teriyaki Pineapple Chicken Stuffed Peppers combine tender chicken, savory teriyaki sauce, sweet pineapple, and melted mozzarella cheese baked inside vibrant bell pepper halves. This colorful and flavorful dish makes a delicious and healthy dinner option perfect for any night of the week.
- Prep Time: 20 Minutes
- Cook Time: 45 Minutes
- Total Time: 65 Minutes
- Yield: 8 stuffed pepper halves
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Ingredients
Bell Peppers
- 4 large bell peppers, halved and seeds removed
Filling
- 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
Toppings and Garnish
- 1 cup shredded mozzarella cheese or a cheese blend
- 1 tablespoon olive oil
- 2 green onions, sliced (optional, for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Preheat and prepare peppers: Preheat your oven to 375°F (190°C). Cut the bell peppers in half lengthwise, carefully removing the seeds and membranes. Place the pepper halves cut-side up in a baking dish, ready for stuffing.
- Mix the filling: In a mixing bowl, combine the cooked, shredded or diced chicken, cooked rice, drained pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper. Stir everything together thoroughly to ensure an even distribution of flavors.
- Stuff the peppers: Generously spoon the prepared filling into each bell pepper half, filling them well. Arrange the filled peppers neatly in the baking dish to prepare for baking.
- Add cheese and cover: Sprinkle the shredded mozzarella cheese evenly over the stuffed peppers. Cover the entire baking dish tightly with aluminum foil to retain moisture and help the peppers cook evenly.
- Bake with foil, then uncover: Bake the covered peppers in the preheated oven for 30 to 35 minutes. Then remove the foil and continue baking for another 10 to 15 minutes until the cheese is melted, bubbly, and golden brown on top.
- Rest and garnish: Allow the stuffed peppers to rest for a few minutes after baking. Garnish with sliced green onions and sesame seeds if desired, then serve hot for a delectable meal.
Notes
- You can use different types of cheese blends if you prefer a different flavor or texture.
- Substitute brown rice for white rice for a healthier option with more fiber.
- Add red pepper flakes or chili sauce for a spicier kick.
- The optional garnishes add extra color and flavor but can be omitted if preferred.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days and reheated before serving.
