Teriyaki Pineapple Chicken & Rice Stuffed Peppers
A delicious fusion dish combining savory teriyaki chicken and sweet pineapple, all stuffed into vibrant bell peppers for a colorful and flavorful meal.
Servings: 4 servings
Calories: 350kcal
Ingredients
Stuffed Peppers
- 4 large large bell peppers (preferably red, yellow, or orange) Choose firm and vibrant peppers for best results.
Filling Ingredients
- 2 cups cooked rice (either white or brown) Use soft and fluffy rice.
- 2 cups cooked chicken, shredded or diced Tender and savory, this serves as the protein.
- 1 cup pineapple chunks (fresh or canned) Juicy and sweet, enhances overall flavor.
- 2 green onions, sliced Adds freshness and crunch.
- 1 tbsp sesame seeds (for garnish) Brings nuttiness and visual appeal.
Sauce Ingredients
- 1/4 cup soy sauce Provides savory depth.
- 2 tbsp honey or brown sugar Balances with sweetness.
- 1 tbsp rice vinegar Adds acidity.
- 2 cloves garlic, minced Enhances flavor.
- 1 tsp fresh ginger, grated Adds warmth and spice.
- 1 tsp sesame oil Adds nutty aroma.
- 1 tsp cornstarch (mixed with 1 tbsp water) For thickening the sauce.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Lightly brush the insides with oil and place them in a baking dish.
Sauce Preparation
- In a saucepan, whisk together the soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Bring to a simmer and thicken with the cornstarch slurry.
Filling
- In a bowl, combine the cooked chicken, rice, and pineapple chunks. Mix in the teriyaki sauce until well combined.
Stuffing Peppers
- Spoon the mixture into each bell pepper, packing it in gently but firmly.
Baking
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until tender.
Serving
- Sprinkle with green onions and sesame seeds before serving warm.
Notes
These stuffed peppers can be made in advance and reheated. Great for meal prep! Use fresh ingredients for the best flavors.