Description
Delight in these Homemade Teriyaki Pineapple Chicken Stuffed Peppers, a flavorful Asian-inspired dinner featuring juicy bell peppers filled with a savory mixture of teriyaki-glazed chicken, sweet pineapple chunks, and fragrant jasmine rice, all topped with melted cheese and baked to perfection.
Ingredients
Scale
Vegetables
- 4 large bell peppers (red, yellow, or green)
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 green onions, sliced (optional, for garnish)
Protein
- 1 lb boneless, skinless chicken breast, diced
Other
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 cup cooked jasmine rice
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 teaspoon grated ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 cup shredded mozzarella or Monterey Jack cheese
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the stuffed peppers.
- Prepare peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil and place them upright in a baking dish to keep their shape during cooking.
- Cook chicken: Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and cook, stirring occasionally, until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside to keep warm.
- Sauté aromatics: In the same skillet, add the diced onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant, approximately 3 to 4 minutes, building the flavor base.
- Add filling ingredients: Stir in the pineapple chunks, cooked jasmine rice, teriyaki sauce, soy sauce, salt, and black pepper. Mix everything well to combine all the flavors evenly.
- Combine chicken: Return the cooked chicken to the skillet and stir to coat it thoroughly with the sauce and rice mixture. Let it simmer together for 2 to 3 minutes, allowing the mixture to meld.
- Stuff peppers: Carefully fill each prepared bell pepper with the chicken, pineapple, and rice mixture, pressing down gently to pack the filling firmly and evenly.
- Add cheese: Sprinkle shredded mozzarella or Monterey Jack cheese on top of each stuffed pepper to create a delicious, melty topping.
- Bake covered: Cover the baking dish with aluminum foil to keep the moisture in and bake for 25 minutes, allowing the peppers to soften and the flavors to meld.
- Bake uncovered: Remove the foil and bake for an additional 10 minutes until the cheese is fully melted, bubbly, and slightly golden.
- Garnish and serve: Optionally garnish the peppers with sliced green onions for a fresh, bright finish before serving warm.
Notes
- For a spicier kick, add a pinch of red pepper flakes or a chopped jalapeño to the filling mixture.
- Swap out jasmine rice for quinoa or cauliflower rice to create a lower-carb version of this dish.
- The stuffed peppers can be assembled in advance and stored in the refrigerator until you’re ready to bake them.
- To add a smoky flavor, briefly grill the bell peppers before stuffing them.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian-inspired
Keywords: teriyaki chicken, stuffed peppers, pineapple chicken recipe, baked stuffed peppers, Asian-inspired dinner, chicken and rice stuffed peppers, healthy stuffed peppers
