Description

This Teriyaki Pineapple Chicken & Rice Stuffed Peppers recipe offers a perfect blend of sweet, savory, and tangy flavors wrapped in colorful bell peppers. Juicy pineapple chunks and tender chicken combine with fragrant jasmine rice and umami-rich teriyaki sauce to create a delicious and hearty meal. Baked to perfection and finished under the broiler for a beautifully caramelized top, these stuffed peppers deliver a vibrant, comforting dish that’s perfect for family dinners or entertaining guests.

Ingredients

Scale

Vegetables & Fruits

4 large bell peppers, any color
1 cup pineapple chunks, drained
½ cup green onion, sliced
2 cloves garlic, minced
1 teaspoon ginger, grated

Proteins & Grains

2 cups cooked chicken breast, diced
2 cups cooked jasmine rice

Sauces & Oils

¾ cup teriyaki sauce
1 tablespoon gluten-free soy sauce
1 tablespoon olive oil

Seasonings

½ teaspoon salt
¼ teaspoon black pepper

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Instructions

Preheat Your Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ease cleanup.
Mix the Filling: In a large bowl, combine the diced cooked chicken breast, cooked jasmine rice, drained pineapple chunks, teriyaki sauce, sliced green onion, minced garlic, grated ginger, gluten-free soy sauce, salt, and black pepper. Stir well until all ingredients are evenly coated with the sauce.
Prepare the Bell Peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes inside. Stand the cleaned peppers upright in the prepared baking dish.
Fill the Peppers: Spoon the mixed filling into each bell pepper, pressing gently to pack the mixture. If you have any leftover filling, scatter it around the base of the peppers in the dish.
Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes. This allows the peppers to soften and the filling to heat through.
Bake Uncovered: Remove the foil and bake for an additional 10 to 15 minutes until the tops of the stuffed peppers begin to brown lightly.
Broil for Finish: For added color and texture, switch your oven to broil and cook the peppers for 2 to 3 minutes until the filling is bubbly and slightly charred on top. Watch carefully to avoid burning.
Garnish and Serve: Sprinkle with extra chopped green onion or toasted sesame seeds if desired. Serve the stuffed peppers warm alongside a fresh crisp salad or a side of steamed edamame for a complete meal.

Notes

You can prepare the filling ahead of time and assemble the peppers right before baking for convenience.
Use a mix of bell pepper colors for a visually appealing dish.
To make it gluten-free, ensure your teriyaki sauce and soy sauce are certified gluten-free.
If you prefer, substitute jasmine rice with brown rice for a nuttier flavor and added fiber.
Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.