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Teriyaki Pineapple Chicken Stuffed Peppers

Teriyaki Pineapple Chicken Stuffed Peppers
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Sweet and savory stuffed bell peppers filled with teriyaki chicken, juicy pineapple, jasmine rice, and melted cheese for a flavorful dinner with tropical flair.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or green)
  • 1 lb boneless skinless chicken breast, diced
  • 1 cup pineapple chunks (fresh or canned, drained)
  • 1 cup cooked jasmine rice
  • 1/2 cup teriyaki sauce
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 tsp grated ginger
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp soy sauce
  • 1 cup shredded mozzarella or Monterey Jack cheese
  • 2 green onions, sliced (optional for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).

2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.

3. Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and cook until browned and fully cooked, about 5–7 minutes. Remove the chicken and set aside.

4. In the same skillet sauté the diced onion, garlic, and grated ginger for about 3–4 minutes until fragrant and the onion becomes translucent.

5. Stir in the pineapple chunks, cooked jasmine rice, teriyaki sauce, soy sauce, salt, and black pepper. Mix well.

6. Return the cooked chicken to the skillet and stir until everything is coated in the sauce. Let the mixture simmer for 2–3 minutes.

7. Spoon the chicken and rice mixture into each prepared bell pepper, pressing gently to pack the filling.

8. Top each stuffed pepper with shredded cheese.

9. Cover the baking dish with aluminum foil and bake for 25 minutes.

10. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.

11. Remove from the oven, garnish with sliced green onions if desired, and let rest for 5 minutes before serving.

Notes

For extra heat, add red pepper flakes or diced jalapeño to the filling.

Quinoa or cauliflower rice can replace jasmine rice for a lower-carb option.

You can prepare the stuffed peppers ahead of time and refrigerate them before baking.

For a smoky flavor, grill the bell peppers briefly before stuffing them.

Find it online: https://cookingwithramsay.com/teriyaki-pineapple-chicken-stuffed-peppers/