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Teriyaki Chicken Stuffed Peppers

A vibrant, tropical-inspired dish featuring sweet red peppers stuffed with shredded chicken, juicy pineapple, and a glossy teriyaki glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 peppers
Course: Dinner, Lunch
Cuisine: Asian Fusion, Hawaiian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 4 large red bell peppers tops removed
  • 3 cups cooked shredded chicken
  • 1 cup fresh pineapple cubed
  • 0.5 cup teriyaki glaze plus extra for drizzle
  • 0.5 cup cooked jasmine rice optional
Aromatics
  • 1 tbsp sesame oil
  • 0.5 red onion diced
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
Garnish
  • 0.25 cup scallions sliced
  • 1 tsp sesame seeds

Equipment

  • Baking Dish
  • Large Skillet
  • Mixing bowls
  • Chef's Knife

Method
 

  1. Preheat oven to 375°F (190°C) and prep bell peppers by removing tops and seeds.
  2. Sauté onion, garlic, and ginger in sesame oil until fragrant.
  3. In a bowl, mix shredded chicken, pineapple, cooked rice (if using), and teriyaki glaze.
  4. Stuff the peppers to the brim with the chicken mixture.
  5. Place in a baking dish, cover with foil, and bake for 25 minutes.
  6. Remove foil, drizzle with extra glaze, and bake for 10 more minutes.
  7. Garnish with a mountain of fresh scallions and sesame seeds before serving.

Notes

Use a thick teriyaki glaze rather than a thin marinade for the best 'shiny' results.