Teriyaki Pineapple Chicken & Rice Stuffed Peppers
and packed with flavor—these Teriyaki Pineapple Chicken & Rice Stuffed Peppers are your new go-to dinner!
Equipment
- Large baking dish
Ingredients
For the Stuffed Peppers
- 4 large bell peppers any color
- 2 cups cooked jasmine rice
- 2 cups cooked shredded chicken
- 1 cup diced pineapple fresh or canned, drained
- 1/2 cup finely chopped scallions
- 1 tbsp sesame seeds optional
For the Teriyaki Sauce
- 1/3 cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tbsp cornstarch + 2 tbsp water slurry
- 1 garlic clove minced
- 1 tsp grated ginger
Instructions
Prep the Peppers
- Preheat oven to 375°F (190°C).
- Cut tops off peppers, remove seeds/membranes. Brush lightly with oil and place in a baking dish.
- Optional: Pre-bake peppers for 10 minutes for a softer texture.
Make the Teriyaki Sauce
- In a saucepan, combine soy sauce, honey, vinegar, sesame oil, garlic, and ginger.
- Simmer gently, add cornstarch slurry, and cook 2–3 minutes until thickened.
Mix the Filling
- In a bowl, mix chicken, pineapple, rice, scallions, and two-thirds of the sauce. Stir well.
Stuff and Bake
- Fill peppers with the mixture, mound slightly, and drizzle with remaining sauce.
- Cover with foil and bake 30 minutes. Uncover and bake another 10 minutes.
Garnish and Serve
- Sprinkle with sesame seeds and extra scallions. Serve hot with extra sauce on the side.
Notes
- Vegetarian: Use tofu or chickpeas instead of chicken.
- Spicy: Add sriracha or jalapeños.
- Low-carb: Swap rice for cauliflower rice.
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Fusion Flavors:
- Hawaiian BBQ: Add BBQ sauce and pepper jack cheese.
- Mexican: Use chipotle sauce, black beans, corn, and queso fresco.
- Fall-Inspired: Add diced apple and squash.
- Breakfast-Style: Use scrambled eggs and sausage.
Nutrition
Serving: 1gCalories: 370kcalCarbohydrates: 32gProtein: 28gFat: 15gFiber: 3gSugar: 12g
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