If you’re looking for a dinner that’s colorful, flavorful, and packed with a perfect balance of sweet and savory, these Teriyaki Pineapple Chicken & Rice Stuffed Peppers are exactly what you need. Not only are they visually stunning, but they also deliver layers of taste in every bite. The sweetness of pineapple pairs beautifully with the savory teriyaki chicken, while tender bell peppers serve as the perfect edible vessel to hold it all together. This dish is wholesome, family-friendly, and surprisingly easy to make, making it perfect for weeknight meals or a casual dinner with friends. The combination of ingredients is both nutritious and satisfying. Ground chicken offers a lean source of protein, while rice provides heartiness and texture. Fresh or canned pineapple adds a burst of natural sweetness that complements the salty-sweet teriyaki sauce, and mozzarella cheese on top brings a gooey, melty finish. To make it visually appealing and add a touch of extra flavor, a sprinkle of sesame seeds and chopped green onions at the end elevates the dish beautifully. One of the best parts about this recipe is its versatility. You can use any variety of bell peppers—red, yellow, orange, or even green—for a rainbow effect. The rice can be white, brown, or jasmine depending on your preference. You can also adjust the teriyaki sauce for sweetness or add a little heat with red pepper flakes if desired. The stuffed peppers can also be prepared ahead of time and baked when you’re ready to serve, making them a convenient option for busy households.
Ingredients:
- 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)
- 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 Needed:
- Large skillet
- Cutting board and knife
- Baking dish
- Mixing spoon
- Measuring cups and spoons
- Aluminum foil
Instructions:
- Preheat the oven to 375°F (190°C).
- Prepare the peppers: Cut the bell peppers in half and remove all seeds and membranes. Arrange them evenly in a baking dish so they’re ready to be filled.
- Cook the chicken: Heat a large skillet over medium heat. Add the ground chicken and cook, breaking it apart with a spoon, until browned and fully cooked.
- Add flavor: Stir in the minced garlic, grated ginger, teriyaki sauce, salt, and black pepper. Allow it to cook for 2-3 minutes until aromatic and well combined.
- Combine: Add the cooked rice and diced pineapple to the skillet. Mix thoroughly, ensuring every grain of rice is coated in the flavorful sauce and the pineapple is evenly distributed.
- Stuff the peppers: Spoon the chicken and rice mixture into each bell pepper half, packing gently. Sprinkle shredded mozzarella cheese evenly over the top of each stuffed pepper.
- Bake: Cover the baking dish with foil and place in the oven for 25-30 minutes. This allows the peppers to become tender while keeping the filling moist.
- Finish and serve: Remove the foil, sprinkle with chopped green onions and sesame seeds, and bake for an additional 5 minutes to melt the cheese and create a golden, bubbly topping. Serve hot and enjoy the perfect combination of savory, sweet, and cheesy goodness!
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are not only a feast for the eyes but also a delight for the taste buds. The balance of flavors and textures makes this dish a guaranteed hit at any dinner table. Whether you’re cooking for your family, hosting friends, or just craving something vibrant and delicious, this recipe is easy to make, satisfying, and sure to become a regular in your meal rotation. 🌶🍍
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