Print

Teriyaki Pineapple Chicken Rice Stuffed Peppers

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Teriyaki Pineapple Chicken Rice Stuffed Peppers are a vibrant and satisfying dish made with roasted bell peppers filled with a sweet and savory mix of teriyaki-glazed chicken, rice, and pineapple, topped with melted cheese and garnished with green onions.

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 pineapple tidbits, canned and drained
  • ½ cup teriyaki sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 1 cup shredded mozzarella or cheese blend
  • 2 green onions, sliced (optional garnish)
  • Sesame seeds (optional garnish)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Arrange halved bell peppers cut-side up in a baking dish. Drizzle with olive oil and roast for 10 minutes.
  3. In a large bowl, mix chicken, rice, pineapple, teriyaki sauce, garlic powder, onion powder, and black pepper until combined.
  4. Remove peppers from the oven and fill each with the chicken-rice mixture, pressing gently.
  5. Top with shredded cheese and return to the oven.
  6. Bake for 15–20 minutes, until cheese is melted and peppers are tender.
  7. Let cool slightly before garnishing with green onions and sesame seeds. Serve warm.

Notes

  • Add sriracha or red pepper flakes for heat.
  • Try different cheeses like pepper jack or gouda for flavor variation.
  • Use brown rice, quinoa, or cauliflower rice instead of white rice.
  • Make it vegetarian with sautéed mushrooms or tofu and vegetarian teriyaki sauce.

Nutrition

Find it online: https://recipesbyliza.com/teriyaki-pineapple-chicken-rice-stuffed-peppers/