These bright and tasty Teriyaki Pineapple Chicken Stuffed Peppers are a fun meal! You get juicy chicken mixed with sweet pineapple, all packed into a colorful pepper.
Honestly, who wouldn’t love a tasty pepper filled with so much flavor? I enjoy making these when I want something quick and a little different. Plus, they’re super easy to whip up!
Key Ingredients & Substitutions
Bell Peppers: I love using vibrant red, yellow, or orange peppers for their sweetness. If you only have green ones, those will work too, but they are less sweet. For a low-carb option, you can also use zucchini or large tomatoes.
Chicken: Boneless, skinless chicken breasts are my go-to for this dish. You could use ground chicken, turkey, or even tofu if you’re looking for a vegetarian option!
Pineapple: Fresh pineapple brings a juicy sweetness that complements the teriyaki sauce perfectly. If fresh isn’t an option, canned pineapple (just be sure it’s well-drained) works well too.
Rice: I prefer white rice, but you can easily substitute brown rice, quinoa, or even cauliflower rice for a healthier version.
What’s the Best Way to Prepare the Chicken?
Cooking chicken perfectly can be tricky. Start by heating oil in a skillet over medium heat. This helps create a nice golden color. When you add the chicken, make sure to stir it often to cook it evenly.
- Dice the chicken into even pieces to ensure they cook at the same rate.
- Cook until there’s no pink in the middle; this should take about 6-8 minutes.
- Don’t forget to season with salt and pepper for flavor!
How Do I Get the Peppers Just Right?
Getting the peppers tender without overcooking is key. By cutting off the tops and removing seeds, they’ll bake evenly. Here’s how to do it:
- Fill them generously with the chicken mixture, leaving some space at the top.
- Add water to the baking dish to create steam, helping the peppers become perfect.
- Cover with foil for the first part of baking, then remove it to let the tops brown nicely!
Teriyaki Pineapple Chicken Stuffed Peppers
Ingredients You’ll Need:
For the Peppers:
- 4 large bell peppers (red, yellow, or orange)
For the Filling:
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 1 cup fresh pineapple chunks (or canned, drained)
- 1/2 cup teriyaki sauce
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
For Topping (Optional):
- 1/2 cup shredded mozzarella or Monterey Jack cheese
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
How Much Time Will You Need?
This delicious meal takes about 15 minutes to prepare and another 35 minutes for baking. You’ll spend 10 minutes prepping the ingredients and stuffing the peppers, followed by 25 minutes of baking time for the perfect tender peppers.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Getting the oven ready now will save time later!
2. Prep the Peppers:
Take your bell peppers and slice off the tops. Remove the seeds and membranes from inside. This is where all the delicious filling will go!
3. Cook the Aromatics:
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion is soft and fragrant. It will smell wonderful!
4. Cook the Chicken:
Add the diced chicken to the skillet, cooking and stirring until it’s no longer pink, about 6-8 minutes. Don’t forget to sprinkle in some salt and pepper for flavor as it cooks.
5. Mix in Pineapple and Sauce:
Stir in the pineapple chunks and teriyaki sauce. Let it cook for another 2-3 minutes until everything is heated through and the sauce gets a bit thick. Yum!
6. Combine with Rice:
Turn off the heat and mix in the cooked rice, making sure everything is well combined. This will be your delicious filling!
7. Stuff the Peppers:
Spoon the chicken and pineapple mixture into each hollowed pepper. Pack it in generously; don’t be shy!
8. Add Cheese (Optional):
If you want a cheesy topping, sprinkle a little shredded cheese on top of each stuffed pepper.
9. Prepare for Baking:
Place the stuffed peppers upright in a baking dish. Add about 1/4 cup of water to the bottom of the dish. This will help steam the peppers and keep them moist.
10. Bake the Peppers:
Cover the dish loosely with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10 minutes until the peppers are nice and tender. If you added cheese, let it melt and turn golden.
11. Garnish and Serve:
Once they’re done, take the peppers out of the oven. You can garnish with sliced green onions and sprinkle some sesame seeds on top if you want to get fancy!
12. Enjoy!
Serve the stuffed peppers warm. They are not only packed with flavor but also look beautiful on your table. Enjoy your delicious Teriyaki Pineapple Chicken Stuffed Peppers!
FAQ for Teriyaki Pineapple Chicken Stuffed Peppers
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the filling (chicken, pineapple, teriyaki sauce, and rice) and stuff the peppers up to 24 hours in advance. Just store them in an airtight container in the refrigerator. When you’re ready to bake, adjust the cooking time slightly if they are cold from the fridge.
What Can I Substitute for Rice?
If you’re looking for alternatives to rice, you can use quinoa, cauliflower rice, or brown rice. Each option offers a different flavor and texture, but they all work great in this recipe!
How Should I Store Leftovers?
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave or in an oven at 350°F (175°C) until heated through.
Can I Freeze These Stuffed Peppers?
Yes, you can freeze stuffed peppers before or after baking! If freezing before baking, wrap them well in plastic wrap followed by foil, and store them in the freezer for up to 3 months. When you’re ready to eat, thaw them in the fridge overnight and then bake as directed. If they’re already baked, just reheat them directly from frozen, adding some extra time if necessary.
