Pin it
Sweet savory and a little bit tropical these Teriyaki Pineapple Chicken Rice Stuffed Peppers are my instant crowd-pleaser when the craving for something bold yet comforting strikes They combine juicy chicken fluffy rice pockets of pineapple hearty peppers and creamy cheese all sealed in a homemade easy bake This is one of my go-to recipes for family dinners or when I am looking to use up leftover chicken and rice in a creative way
The first time I made this dish my house smelled incredible and everyone kept sneaking bites before it even hit the table It quickly became a staple for weeknights and potlucks alike
Ingredients
- Large bell peppers: These create fun edible bowls and hold well when baked Choose peppers that feel firm and heavy for their size
- Olive oil: Helps soften the peppers and adds a subtle richness Use a fresh bottle for the best flavor
- Cooked chicken breast: Makes this recipe quick since you can use leftovers or rotisserie Go for juicy chicken for extra moisture
- Cooked rice: Acts as a flavorful filling and soaks up the teriyaki nicely Fresh steamed or cold leftover rice both work well
- Canned pineapple tidbits: Adds bursts of sweetness Choose pineapple packed in juice not syrup for a cleaner taste
- Teriyaki sauce: Delivers that signature sweet savory glaze Look for a thick sauce with natural soy and ginger notes
- Garlic powder: Boosts flavor easily when you do not want to mince fresh garlic
- Onion powder: Adds a hint of savory backbone without extra chopping
- Black pepper: Wakes up all the flavors and gives a tiny kick
- Shredded mozzarella cheese: Makes everything gooey and satisfying Blend with cheddar for extra flavor if you like
- Green onions and sesame seeds: These optional garnishes give crunch color and freshness
Step-by-Step Instructions
- Prep the Peppers:
- Wash your bell peppers slice them lengthwise through the stem and gently scoop out all seeds and white ribs Take care not to tear the pepper shells They make sturdy and colorful boats for the filling
- Soften Peppers in the Oven:
- Arrange your pepper halves cut side up in your baking dish Drizzle each with olive oil making sure the insides are lightly coated Bake in a preheated oven at 375 degrees until just starting to soften about ten minutes This lets them stay hearty enough to hold the filling without becoming soggy
- Mix the Filling:
- While peppers soften add your shredded chicken cooked rice pineapple tidbits teriyaki sauce garlic powder onion powder and black pepper to a large mixing bowl Use a sturdy spoon to fold everything together until combined The filling should be chunky and well mixed so every scoop has a little bit of everything
- Stuff the Peppers:
- Carefully spoon the filling into each pepper half pressing down gently with the back of the spoon to pack it in Fill all the way to the top for generous portions
- Top with Cheese:
- Scatter mozzarella or a cheese blend evenly over each stuffed pepper Tuck some into the filling if you want extra melty bites
- Bake to Finish:
- Return your baking dish to the oven and bake another fifteen to twenty minutes The cheese should melt and maybe take on golden spots and the peppers should feel tender when tested with a fork
- Garnish and Serve:
- Let the peppers stand a few minutes before serving Top with green onions and sesame seeds if using They add freshness and a hint of crunch Serve warm and enjoy
Pin it
Pineapple is my favorite part of this recipe It adds a bright sweetness that keeps things interesting and pairs so well with savory teriyaki One night my son helped stuff the peppers and he ended up eating more vegetables than ever just because he loved building his own
Storage Tips
Leftover stuffed peppers keep well in the fridge for three to four days Make sure they are cooled completely before transferring to an airtight glass container When reheating cover so they do not dry out and add a splash of water if they look a bit stiff For longer storage freeze individual peppers wrapped tightly in foil and then in a container To reheat thaw in the fridge then bake until piping hot
Ingredient Swaps
No chicken at hand Swap in cooked turkey or even a can of drained black beans for a vegetarian twist Brown rice or quinoa can replace white rice for extra nutrition If strict on dairy use a vegan cheese or skip cheese and sprinkle nutritional yeast for flavor You can also play with sauces using BBQ or sweet chili as a fun swap for teriyaki
Serving Suggestions
Serve these peppers on a big platter with extra teriyaki sauce for drizzling Steamed broccoli or snap peas on the side round out the meal beautifully For a party include a bowl of lime wedges and some sriracha for those who like it spicy They also work well halved again for a finger food party style appetizer
A Dish with a Twist
Stuffed peppers have roots in many world cuisines from Mediterranean tomatoes to Mexican poblanos This version brings a Pacific twist blending Hawaiian flavors with a classic comfort meal It is a dish that shows how just a few tweaks to tradition can make dinner feel fresh and exciting
Pin it
Frequently Asked Questions
- → Can I use a different protein instead of chicken?
Yes, cooked turkey, pork, or even tofu can be substituted for chicken to suit your preference.
- → What type of rice works best?
White, brown, or even jasmine rice work well, as long as it’s fully cooked before assembling the filling.
- → Do I need to pre-cook the bell peppers?
Baking the peppers for 10 minutes before stuffing helps them soften and ensures they're fully cooked by the end.
- → Can I prepare these in advance?
The peppers can be assembled ahead and refrigerated. Bake when ready to serve for the best texture.
- → What garnishes add the most flavor?
Sliced green onions and sesame seeds provide a fresh, crunchy finish. Cilantro would also complement the flavors.