Teriyaki Pineapple Chicken and Rice Stuffed Peppers
A delightful fusion of flavors featuring juicy chicken, fresh pineapple, and fluffy rice encased within colorful bell peppers, perfect for any gathering.
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts shredded
- 1 cup cooked rice white or brown
- 1/2 cup diced pineapple fresh or canned, drained
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil for cooking
- 2 cloves garlic minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes optional
- Salt and pepper to taste
- 4 large bell peppers any color, tops cut off and seeds removed
- 1 tablespoon olive oil for drizzling
- 1/4 cup shredded mozzarella or cheddar cheese optional
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Cooking
- Add the shredded chicken, ground ginger, teriyaki sauce, pineapple, and red pepper flakes (if using). Cook for 5-7 minutes, allowing the flavors to blend.
- Mix in the cooked rice and season with salt and pepper to taste. Cook for an additional 2 minutes, stirring well.
- Fill each bell pepper with the chicken and rice mixture, pressing it down gently to pack it in.
- Place the stuffed peppers in a baking dish. Drizzle with olive oil and cover with foil.
- Bake in the preheated oven for 25 minutes, then uncover and add the cheese on top (if using). Bake for an additional 5-7 minutes until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
Notes
These tips will elevate your meal experience: For added flavor, toss in some chopped green onions or sesame seeds before serving. Customize the filling by adding chopped vegetables like carrots or peas for extra crunch. Serve with a side of fresh fruit or a tangy dipping sauce to enhance the meal.