Hey there, foodies! It’s Natasha, and today I’m sharing one of my all-time favorite recipes: Teriyaki Pineapple Chicken & Rice Stuffed Peppers. This dish is a perfect blend of sweet, savory, and cheesy goodness that’s sure to become a family favorite. Whether you’re meal prepping or hosting a dinner party, these stuffed peppers are a crowd-pleaser. Plus, they’re super easy to make! Let’s dive into the details.
Why You’ll Love This Recipe
If you’re looking for a dish that’s both healthy and delicious, this recipe is for you. The combination of juicy pineapple, savory teriyaki chicken, and fluffy rice stuffed into vibrant bell peppers is simply irresistible. It’s a balanced meal packed with protein, veggies, and a touch of sweetness. Plus, it’s baked to perfection with a gooey layer of melted mozzarella cheese on top. Trust me, your taste buds will thank you!
Ingredients You’ll Need
Here’s what you’ll need to make these mouthwatering stuffed peppers:
- 4 large bell peppers, halved and deseeded
- 1 lb ground chicken
- 1 cup cooked rice
- 1 cup diced pineapple
- 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 and sesame seeds
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F and grease a baking dish. While the oven heats up, halve and deseed the bell peppers.
Step 2: Cook the Chicken
In a skillet over medium heat, cook the ground chicken until browned. Add minced garlic, grated ginger, salt, and black pepper. Stir for 2 minutes to let the flavors meld.
Step 3: Add the Good Stuff
Stir in the teriyaki sauce, diced pineapple, and cooked rice. Let it simmer for 3 minutes until everything is well combined.
Step 4: Stuff the Peppers
Fill each bell pepper half with the chicken mixture and place them in the baking dish.
Step 5: Cheese It Up
Sprinkle shredded mozzarella cheese on top of each pepper. Cover the dish with foil and bake for 25 minutes.
Step 6: Finish and Garnish
Remove the foil and bake for another 5 minutes until the cheese is bubbly and golden. Garnish with chopped green onions and sesame seeds before serving.
Tips for the Perfect Stuffed Peppers
- Choose the Right Peppers: Go for large, firm bell peppers that can hold the filling without collapsing.
- Customize the Filling: Swap ground chicken for turkey or beef if you prefer. You can also use quinoa instead of rice for a gluten-free option.
- Make It Spicy: Add a dash of sriracha or red pepper flakes to the filling for a kick of heat.
- Meal Prep Friendly: These peppers store well in the fridge for up to 3 days, making them perfect for meal prep.
FAQs About Teriyaki Pineapple Chicken & Rice Stuffed Peppers
1. Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple adds a brighter, tangier flavor. Just make sure to dice it into small pieces.
2. How do I make this recipe gluten-free?
Use a gluten-free teriyaki sauce and ensure your other ingredients (like rice) are certified gluten-free.
3. Can I prepare these stuffed peppers ahead of time?
Yes! Assemble the peppers, cover them, and refrigerate for up to 24 hours before baking.
4. What can I serve with these stuffed peppers?
They’re a complete meal on their own, but you can pair them with a simple side salad or steamed veggies.
5. Can I freeze these stuffed peppers?
Definitely! Bake them as directed, let them cool, and freeze in an airtight container for up to 2 months. Reheat in the oven when ready to eat.
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a game-changer for weeknight dinners or special occasions. They’re flavorful, easy to make, and packed with wholesome ingredients. Give this recipe a try, and don’t forget to let me know how it turns out in the comments below. Happy cooking!
Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Ingredients
- 4 large bell peppers halved and deseeded
- 1 lb ground chicken
- 1 cup cooked rice
- 1 cup diced pineapple
- 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 and sesame seeds
Instructions
- Preheat oven to 375°F and grease a baking dish.
- In a skillet over medium heat, cook ground chicken until browned. Add garlic, ginger, salt, and black pepper, stirring for 2 minutes.
- Stir in teriyaki sauce, diced pineapple, and cooked rice. Simmer for 3 minutes, until well combined.
- Stuff each bell pepper half with the chicken mixture and place in the baking dish.
- Sprinkle shredded mozzarella cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 5 minutes, until cheese is bubbly.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
- Use fresh pineapple for a tangier flavor.
- Swap ground chicken for turkey or beef if preferred.
- For a gluten-free version, use gluten-free teriyaki sauce and rice.
