Description
Teriyaki Pineapple Chicken Rice Stuffed Peppers are sweet, savory, and hearty. Filled with ground chicken, rice, pineapple, and veggies in a tangy teriyaki glaze, these baked peppers are perfect for dinner or meal prep.
Ingredients
Scale
- 4 large yellow bell peppers, tops cut and seeds removed
- 1 lb (450g) ground chicken
- 2 cups (400g) cooked rice (white or brown)
- 1/2 cup (80g) diced pineapple, drained if using canned
- 1/4 cup (30g) shredded carrots
- 1/2 cup (120ml) teriyaki sauce
- 1/4 cup (25g) chopped green onions
- 1 tablespoon sesame seeds, for garnish
- 1/4 teaspoon black pepper, or to taste
Instructions
- Preheat Oven: Preheat to 375°F (190°C).
- Prepare Peppers: Cut tops and remove seeds/membranes. Rinse and pat dry.
- Cook Chicken: In a skillet, brown ground chicken over medium heat for 6–8 minutes. Add teriyaki sauce and simmer 2–3 minutes.
- Make Filling: In a large bowl, combine cooked rice, pineapple, carrots, green onions, and seasoned chicken. Mix well.
- Stuff Peppers: Fill each pepper with the mixture, pressing down gently. Place upright in a baking dish.
- Bake: Bake for 25–30 minutes until peppers are tender and filling is hot.
- Garnish and Serve: Sprinkle with sesame seeds and extra green onions before serving.
Notes
- Make it vegetarian: Substitute ground chicken with lentils or tofu.
- Use fresh pineapple: It adds better texture and flavor.
- Precook peppers: Microwave for 2–3 minutes before stuffing for softer texture.
- Meal prep: Assemble ahead and refrigerate for up to 24 hours before baking.
- Freezer-friendly: Wrap cooled peppers tightly and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 pepper
- Calories: 330
- Sugar: 9g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg