These colorful stuffed peppers are filled with tender chicken, sweet pineapple, and tasty rice all drizzled with yummy teriyaki sauce. They’re a fun and healthy meal in one!
Who knew healthy eating could look this good? I love how the sweetness of the pineapple brightens up the chicken. Plus, the peppers add a nice crunch! Give them a try, they’re a hit!
Key Ingredients & Substitutions
Bell Peppers: Any color works great for this dish—red, green, yellow, or orange. I love using a mix for vibrant colors! If bell peppers aren’t available, zucchini or eggplant can be cut into boats and stuffed instead.
Chicken Breast: Boneless, skinless chicken is perfect for a lean protein option. If you’re looking for a different protein, ground turkey or diced tofu can also work wonderfully.
Pineapple: Fresh pineapple adds a lovely sweetness, but canned pineapple chunks (drained well) are a great substitute, especially if fresh isn’t in season. You can also try mango for a tropical twist!
Teriyaki Sauce: Store-bought sauce is super handy, but making your own with soy sauce, ginger, and a bit of honey tastes amazing too. You can reduce sodium by using a low-sodium soy sauce.
Cheese: I think mozzarella melts beautifully, but cheddar gives a stronger flavor. If you want a dairy-free option, try vegan cheese or skip it altogether for a lighter dish!
How Can I Make Sure My Chicken Is Cooked Perfectly?
Cooking chicken just right is crucial for safe and tasty stuffed peppers. Here are some easy tips:
- Cut the chicken into small, even pieces. This helps it cook faster and more evenly.
- Use medium heat on your skillet to avoid burning the outside while the inside remains raw.
- Check for doneness by cutting a piece open; it should be white with no pink in the center.
Using a food thermometer is also a good idea—chicken should reach an internal temperature of 165°F (75°C). Happy cooking!
Teriyaki Pineapple Chicken Stuffed Peppers with Rice
Ingredients You’ll Need:
For the Stuffed Peppers:
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 lb (450g) boneless, skinless chicken breast, diced
- 1 cup cooked white rice (or brown rice)
- 1 cup fresh pineapple chunks (or canned, drained)
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1/2 cup shredded mozzarella or cheddar cheese (optional)
- 2 green onions, thinly sliced (for garnish)
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious recipe will take about 15 minutes for preparation and 35 minutes for cooking, making a total of around 50 minutes. It’s a quick way to whip up a healthy and colorful meal!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C) so it’s ready when you need it.
2. Prepare the Bell Peppers:
Grab your bell peppers! Cut off the tops and remove the seeds and membranes. These will hold all the delicious filling, so set them aside while you prepare the stuffing.
3. Cook the Aromatics:
In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped onion and minced garlic. Sauté them together for about 2–3 minutes until you can smell that lovely aroma and the onion is soft.
4. Cook the Chicken:
Now, toss in the diced chicken. Season it with a little salt and pepper, and cook for about 6–7 minutes until the chicken is no longer pink. You want it nicely cooked through!
5. Mix in the Good Stuff:
Add the fresh pineapple chunks and the cooked rice to the skillet. Stir everything together so the flavors mix well.
6. Add the Teriyaki Sauce:
Pour in the teriyaki sauce and stir for another 2–3 minutes, allowing everything to get coated and heated through. Taste it and add more seasoning if you like!
7. Stuff the Peppers:
Take the skillet off the heat. Carefully spoon the yummy chicken mixture into the hollowed bell peppers, filling them generously.
8. Top with Cheese (Optional):
If you want cheesy stuffed peppers, sprinkle some shredded mozzarella or cheddar on top of each pepper.
9. Bake the Peppers:
Place the stuffed peppers upright in a baking dish. Cover the dish loosely with foil to help them cook evenly.
10. Time to Bake!
Put the baking dish in the oven and bake for 25 minutes. After that, take off the foil and bake for another 10 minutes until the peppers are tender and the cheese is melted and bubbly.
11. Garnish and Serve:
Once done, take them out of the oven and let them cool for a minute. Garnish with sliced green onions on top for a fresh touch.
12. Enjoy!
Serve your Teriyaki Pineapple Chicken Stuffed Peppers warm, and enjoy this colorful and tasty dish with family and friends!
FAQ for Teriyaki Pineapple Chicken Stuffed Peppers with Rice
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just be sure to thaw it completely before cooking. The best way to thaw it is in the refrigerator overnight or in a sealed plastic bag submerged in cold water for a quicker option.
Can I Make These Stuffed Peppers Ahead of Time?
Absolutely! You can prepare the chicken and rice mixture in advance, stuff the peppers, and then cover and refrigerate them for up to 24 hours. When you’re ready to cook, just add a few extra minutes to the baking time.
How Do I Store Leftover Stuffed Peppers?
Leftover stuffed peppers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply microwave them or place them back in the oven at 350°F (175°C) until heated through.
Can I Substitute the Rice With Another Grain?
Definitely! You can swap the rice for quinoa, farro, or couscous for a different flavor and texture. Just make sure it is cooked before mixing it with the chicken and pineapple!
