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Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Teriyaki Pineapple Chicken & Rice Stuffed Peppers Bliss

Delightful Teriyaki Pineapple Chicken & Rice Stuffed Peppers, packed with flavor and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Bell Peppers Any color
  • 2 cups Cooked Chicken Diced
For the Filling
  • 1/2 cup Teriyaki Sauce Store-bought or homemade
  • 1 cup Pineapple Chunks Fresh or canned
  • 2 cups Cooked Rice Any type
  • 1 cup Cheese Optional, your favorite
For Garnish
  • 1/4 cup Fresh Cilantro or Parsley Chopped
  • 2 tablespoons Sesame Seeds For topping
For Baking
  • 1/2 cup Water For steaming

Equipment

  • Oven
  • Skillet
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Slice off the tops of the bell peppers and remove the seeds and membranes.
  2. In a medium skillet, heat oil, add cooked chicken, teriyaki sauce, pineapple chunks, and rice. Cook until warmed through, about 5–7 minutes.
  3. Stuff each pepper with the filling mixture, pack gently, and sprinkle cheese on top if using.
  4. Arrange stuffed peppers in a baking dish, pour water in the bottom, cover with foil, and bake for 25–30 minutes.
  5. Remove the foil and bake for an additional 10 minutes for color and tenderness.
  6. Drizzle with extra teriyaki sauce and garnish with cilantro/parsley and sesame seeds before serving.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 10gVitamin A: 3000IUVitamin C: 100mgCalcium: 200mgIron: 2mg

Notes

These peppers can be made a day in advance and stored in the fridge before baking.

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