Description

Sweet pineapple, tangy teriyaki sauce, and tender chicken stuffed inside vibrant bell peppers make a colorful, satisfying, and easy family dinner.

Ingredients

Scale

4 large bell peppers (any color)
1 pound boneless, skinless chicken breast, diced
1 cup pineapple chunks (fresh or canned, drained)
1/2 cup teriyaki sauce
1 cup cooked rice (jasmine or white)
2 stalks green onions, sliced
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil (optional)
Salt and pepper to taste
1/2 cup shredded mozzarella or Monterey Jack cheese (optional)
1 tablespoon olive oil (for cooking chicken)

Instructions

Preheat oven to 375°F (190°C). Slice tops off bell peppers and remove seeds and membranes. Keep tops to chop and add to filling if desired. Place peppers upright in a baking dish, trimming bottoms if needed to stabilize.
Heat olive oil in a large skillet over medium-high heat. Add diced chicken, season lightly with salt and pepper, and cook until no longer pink, about 5-6 minutes. Add minced garlic during the last minute and cook until fragrant. Remove from heat.
In a large mixing bowl, combine cooked chicken, cooked rice, pineapple chunks, sliced green onions, teriyaki sauce, soy sauce, sesame oil, and chopped pepper tops if using. Stir well to coat evenly.
Stuff each bell pepper generously with the filling, packing slightly but not mushy. Sprinkle cheese on top if using, either now or during the last baking stage.
Cover the baking dish loosely with foil and bake for 20 minutes. Remove foil, add cheese if not added earlier, and bake uncovered for another 5-10 minutes until peppers are tender and cheese is bubbly and golden.
Let peppers cool for a few minutes before serving. Optionally drizzle extra teriyaki sauce on top and garnish with sesame seeds and chopped fresh cilantro. Serve with a green salad or steamed veggies.

Notes

Do not overcook chicken on stovetop as it will cook further in the oven. Use fresh pineapple for best texture and flavor. Stabilize peppers by trimming bottoms if they wobble. Save pepper tops to add to filling for extra flavor. Make ahead by assembling peppers and refrigerating up to 24 hours before baking. Use tamari or gluten-free soy sauce for gluten-free version. Leftovers taste better the next day. Freezing is possible but may affect texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Asian

Nutrition

Serving Size: 1 stuffed pepper
Calories: 350
Sugar: 9
Sodium: 550
Fat: 8
Saturated Fat: 3
Carbohydrates: 30
Fiber: 4
Protein: 28

Keywords: teriyaki, pineapple, chicken, stuffed peppers, easy dinner, family meal, weeknight recipe, baked peppers