Teriyaki Pineapple Chicken & Rice Stuffed Peppers

This Teriyaki Pineapple Chicken & Rice Stuffed Peppers recipe combines savory ground chicken, sweet pineapple, and flavorful teriyaki sauce, all stuffed into juicy bell peppers. It’s a healthy, protein-packed meal that’s easy to prepare and bursting with Asian-inspired flavors!

Why You’ll Love This Recipe

Balanced Sweet & Savory Flavors – A perfect blend of teriyaki sauce, garlic, and juicy pineapple.
Nutritious & Filling – Packed with lean protein, whole grains, and veggies.
Easy One-Pan Meal – Minimal prep, simple ingredients, and quick cleanup.
Great for Meal Prep – Make ahead and enjoy throughout the week!

Ingredients You’ll Need

Stuffed Peppers:

4 large bell peppers – Halved and deseeded
1 lb ground chicken
1 cup cooked rice – White, brown, or jasmine
1 cup diced pineapple – Fresh or canned (drained)
½ cup teriyaki sauce
2 garlic cloves, minced
1 teaspoon grated ginger
½ teaspoon salt
¼ teaspoon black pepper
½ cup shredded mozzarella cheese

For Garnish:

Chopped green onions
Sesame seeds

Tools You’ll Need

✔ Large skillet
✔ Cutting board & knife
✔ Baking dish
✔ Mixing spoon
✔ Measuring cups & spoons
✔ Foil

Step-by-Step Instructions

1. Prepare the Peppers

Preheat your oven to 375°F (190°C).
Cut the bell peppers in half, remove seeds, and place them in a baking dish.

2. Cook the Chicken Mixture

Heat a large skillet over medium heat.
Add ground chicken and cook until browned (5-7 minutes).
Stir in garlic, ginger, salt, and black pepper, cooking for another 1-2 minutes.

3. Add the Flavor

Pour in teriyaki sauce and mix well.
Add diced pineapple and cooked rice, stirring until evenly combined.
Let the mixture cook for another 2 minutes, then remove from heat.

4. Stuff the Peppers

Spoon the teriyaki chicken & rice mixture into each bell pepper half.
Sprinkle shredded mozzarella cheese on top.

5. Bake to Perfection

Cover the baking dish with foil and bake for 25 minutes.
Remove the foil and bake for another 10 minutes, or until cheese is bubbly and peppers are tender.

6. Garnish & Serve

Remove from the oven and sprinkle with chopped green onions and sesame seeds.
Serve warm and enjoy!

Serving Suggestions

Pair with steamed broccoli, edamame, or a fresh salad for a complete meal.
Drizzle with extra teriyaki sauce for more flavor.
Serve alongside cauliflower rice for a lower-carb option.

Variations & Substitutions

✔ Swap the Protein – Use ground turkey, beef, or tofu instead of chicken.
✔ Make It Spicy – Add red pepper flakes or Sriracha for a kick.
✔ Use Quinoa Instead of Rice – A great gluten-free and protein-rich option.
✔ Dairy-Free Option – Omit cheese or use vegan shredded cheese.

For another delicious and easy dinner, check out this Boston Cream Pie Cheesecake!

FAQs

1. Can I Make These Ahead of Time?

Yes! Assemble the stuffed peppers and store them covered in the fridge for up to 24 hours. Bake when ready!

2. How Do I Store Leftovers?

Store in an airtight container in the refrigerator for up to 4 days.

3. Can I Freeze Stuffed Peppers?

Yes! Wrap each cooled pepper in plastic wrap and store in a freezer-safe bag. Freeze for up to 2 months.

4. Can I Make These in an Air Fryer?

Yes! Air fry at 350°F (175°C) for 15-20 minutes, checking for doneness.

Final Thoughts

These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are an easy, healthy, and flavor-packed meal that’s perfect for any night of the week. The sweet pineapple, rich teriyaki sauce, and melty cheese make them an instant favorite!

Looking for more savory and satisfying meals? Check out this Creamy Caramel Custard Pie for dessert!

Enjoy!