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Teriyaki Pineapple Chicken Rice Stuffed Peppers

Vibrant bell peppers packed with a sweet and savory mixture of chicken, rice, and pineapple, smothered in a sticky teriyaki glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 peppers
Course: Dinner, Main Course
Cuisine: Asian Fusion, Hawaiian-Inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Peppers & Filling
  • 4 large bell peppers red, yellow, or orange, tops and seeds removed
  • 2 cups cooked white rice day-old works best
  • 2 cups cooked chicken shredded or diced (rotisserie is great)
  • 1 cup pineapple chunks fresh or canned (drained)
Sauce & Garnish
  • 0.75 cup thick teriyaki sauce divided use
  • 2 tbsp green onions thinly sliced
  • 1 tbsp sesame seeds

Equipment

  • Baking dish (9x9 or 9x13)
  • Large mixing bowl
  • Cutting board and knife

Method
 

  1. Preheat oven to 375°F (190°C). Grease a baking dish.
  2. Slice the tops off the bell peppers and carefully remove the seeds and membranes.
  3. In a large bowl, mix the cooked rice, shredded chicken, pineapple chunks, and 1/2 cup of the teriyaki sauce until well combined.
  4. Stuff the filling generously into the hollowed-out bell peppers, packing slightly.
  5. Place peppers upright in the baking dish. Add 1/4 cup water to the bottom of the dish.
  6. Cover tightly with foil and bake for 30 minutes to soften the peppers.
  7. Remove foil and bake uncovered for an additional 10-15 minutes until lightly caramelized on top.
  8. Remove from oven. Immediately drizzle the remaining 1/4 cup teriyaki sauce heavily over the top of the peppers.
  9. Garnish with sesame seeds and fresh green onions, and serve hot.

Notes

Using rotisserie chicken and leftover rice makes this meal come together in minutes. For softer peppers, par-bake them empty for 15 minutes before stuffing.