Teriyaki Pineapple Stuffed Peppers

This teriyaki pineapple chicken rice stuffed pepper recipe transforms ordinary bell peppers into extraordinary meal vessels filled with sweet and savory Asian-inspired flavors. The combination of tender chicken, fluffy rice, juicy pineapple, and rich teriyaki sauce creates a delicious harmony of tastes that elevate the humble bell pepper into something truly special.

I discovered this recipe during a busy weeknight when I needed to use up leftover rotisserie chicken and rice. My family was immediately hooked by the perfect balance of sweet pineapple and savory teriyaki, and it's now requested at least twice a month in our regular dinner rotation.

Ingredients

• Bell peppers Large bell peppers provide the perfect vessels for stuffing and add vibrant color to your dinner plate. Choose peppers that feel heavy for their size with smooth, shiny skin.
• Olive oil A quality olive oil helps soften the peppers and adds richness. Extra virgin works best for its flavor.
• Cooked chicken breast Using precooked chicken makes this recipe quick and convenient. Rotisserie chicken works wonderfully and adds extra flavor.
• Cooked rice Medium or long grain white rice works best for texture, but brown rice can be substituted for added nutrition.
• Canned pineapple tidbits The sweetness balances the savory teriyaki perfectly. Drain well to prevent excess moisture in your filling.
• Teriyaki sauce The star flavor component that brings everything together. Look for a quality brand with good thickness or make your own.
• Garlic powder and onion powder These dried seasonings provide aromatic depth without the work of fresh aromatics.
• Black pepper Adds a gentle heat that complements the sweet and savory elements.
• Shredded mozzarella cheese Creates that irresistible melty top layer. A cheese blend works great too for more complex flavor.
• Green onions and sesame seeds Optional garnishes that add fresh flavor, texture, and visual appeal.

Step-by-Step Instructions

Prepare the peppers

Halve bell peppers lengthwise and remove seeds and membranes. This creates perfect boats for the filling while removing any bitter elements. Be sure to keep the stem intact if possible for a prettier presentation.

Precook the peppers

Drizzle halved peppers with olive oil and bake for 10 minutes at 375°F. This crucial step ensures your peppers will be perfectly tender without overcooking the filling. The oil helps them soften while adding flavor.

Mix the filling

Combine cooked chicken, rice, drained pineapple, teriyaki sauce and seasonings in a large bowl. Mix thoroughly to ensure every bite has balanced flavor. The warm rice will help absorb the teriyaki sauce, distributing flavor throughout.

Stuff the peppers

Fill each pepper half generously with the chicken mixture, pressing down gently. Pack the filling well but not too tightly. Leave a small mound on top for the cheese to rest upon.

Add cheese and bake

Sprinkle shredded cheese evenly over each stuffed pepper. Return to the oven for 15 to 20 minutes until cheese is melted and bubbly and peppers are tender. The cheese creates a delicious golden crust that holds everything together.

Garnish and serve

Top with optional sliced green onions and sesame seeds. Let cool slightly before serving to allow flavors to settle and prevent burning mouths. The brief rest also helps the filling set for easier eating.

Bookmark

The pineapple is truly the magic ingredient in this recipe. I discovered its importance when I made a batch without it once, and my family immediately noticed something was missing. The sweet, tangy bursts complement the savory teriyaki in a way that makes each bite interesting and crave worthy.

Make-Ahead Options

These stuffed peppers are perfect for meal prep. You can prepare the entire dish up to the baking stage, cover tightly with plastic wrap, and refrigerate for up to 2 days. When ready to eat, simply remove from the refrigerator while the oven preheats, and add about 5 10 minutes to the final baking time. The flavors actually improve as they meld in the refrigerator.

Smart Substitutions

This recipe welcomes creative adaptations based on what you have available. Ground turkey or beef can replace the chicken for a different flavor profile. Quinoa or cauliflower rice work beautifully for a lower carb option. Canned mandarin oranges can stand in for pineapple if needed, though the flavor will be slightly different. For a vegetarian version, try firm tofu or a can of black beans instead of chicken.

Serving Suggestions

These stuffed peppers stand alone as a complete meal, but they pair beautifully with a simple side salad dressed with rice vinegar and sesame oil. For a more substantial meal, serve alongside steamed edamame or a light miso soup. If serving for guests, consider plating on a bed of additional teriyaki sauce with a sprinkle of furikake seasoning for an elegant presentation.

Recipe FAQs

→ Can I use different colored bell peppers for this dish?

Yes! You can use any color bell peppers you prefer or have on hand. Red peppers are slightly sweeter, while green peppers have a more earthy flavor. Using a variety of colors makes for a beautiful presentation.

→ Can I make these stuffed peppers ahead of time?

Absolutely. You can prepare the stuffed peppers up to a day in advance and keep them refrigerated. When ready to serve, bake them for an additional 5-10 minutes since they'll be starting cold.

→ What can I substitute for chicken in this recipe?

This recipe works well with various proteins. Try using cooked ground turkey, diced tofu, or even cooked quinoa for a vegetarian option. The teriyaki sauce will still provide plenty of flavor.

→ Can I freeze these stuffed peppers?

Yes, these freeze well. Prepare them through the stuffing stage (before adding cheese), then freeze individually wrapped. When ready to eat, thaw overnight in the refrigerator, add cheese, and bake until heated through and the cheese is melted.

→ What sides pair well with these teriyaki stuffed peppers?

Since these peppers are a complete meal with protein, carbs, and vegetables, they pair well with simple sides like a green salad, steamed broccoli, or a light miso soup. For a heartier meal, serve with additional teriyaki sauce on the side.

→ How can I make these stuffed peppers spicier?

To add heat, mix in diced jalapeños or a teaspoon of sriracha to the chicken and rice mixture. You could also sprinkle red pepper flakes on top before adding the cheese.