Teriyaki Pineapple Stuffed Peppers

This Teriyaki Pineapple Chicken Rice Stuffed Peppers recipe transforms ordinary bell peppers into vibrant vessels filled with sweet, savory goodness. The combination of tender chicken, fluffy rice, juicy pineapple, and rich teriyaki sauce creates a perfect balance of flavors that will transport your taste buds straight to the Pacific islands.

I discovered this recipe while trying to use up leftover rotisserie chicken one summer evening. What started as a refrigerator cleanout turned into a family favorite that even my picky eaters request regularly.

Ingredients

• Bell peppers four large ones, preferably in different colors for a beautiful presentation and varying levels of sweetness
• Olive oil a good quality extra virgin adds richness to the peppers during the initial roasting
• Cooked chicken breast either freshly prepared or leftover rotisserie chicken works perfectly
• Cooked rice white, brown, or even cauliflower rice can be used depending on your preference
• Canned pineapple tidbits the natural sweetness balances the savory teriyaki sauce beautifully
• Teriyaki sauce look for one with a good balance of sweetness and umami or make your own
• Garlic powder adds depth without overpowering the other flavors
• Onion powder provides subtle onion flavor throughout the filling
• Black pepper freshly ground is always best for maximum flavor
• Shredded cheese mozzarella melts beautifully but any mild cheese works well
• Green onions optional for garnish but adds fresh crunch and color
• Sesame seeds optional but adds nutty flavor and visual appeal

Step-by-Step Instructions

Pepper Preparation

Begin by preheating your oven to 375°F then cut your bell peppers in half lengthwise and carefully remove the seeds and membranes. Place them cut side up in a baking dish, drizzle with olive oil, and give them a 10minute head start in the oven to soften slightly. This prevents the peppers from being too crunchy in the final dish.

Filling Creation

While the peppers are softening, combine all your filling ingredients in a large mixing bowl. Mix the cooked chicken, rice, drained pineapple tidbits, teriyaki sauce, and seasonings until everything is evenly coated. The teriyaki sauce should lightly coat all ingredients without making the mixture soggy.

Stuffing Process

Remove the partially baked peppers from the oven and begin filling each half generously with your chicken mixture. Use a spoon to pack the filling in, pressing down gently to ensure the peppers are filled completely with no air pockets. The filling should mound slightly above the edges of the peppers.

Cheese Topping

Sprinkle each stuffed pepper with a generous amount of shredded cheese, covering the filling completely. The cheese will create a delicious golden crust while helping to hold the filling together when served.

Final Bake

Return the stuffed peppers to the oven for 15 to 20 minutes until the cheese is completely melted and starting to bubble and brown slightly. The peppers should be tender but still hold their shape when pierced with a fork.

Garnish and Serve

Allow the peppers to cool for about 5 minutes before serving. This helps them set up and makes them easier to transfer to plates. Just before serving, sprinkle with sliced green onions and sesame seeds for a professional finishing touch and added texture.

Bookmark

The pineapple is truly the secret star of this recipe. I discovered its importance accidentally when I ran out one time and made the dish without it. My husband immediately noticed something was missing! The sweet juicy bites create these little pockets of flavor that perfectly balance the savory teriyaki sauce.

Meal Prep Magic

These stuffed peppers are ideal for meal prep. You can prepare them completely up to the baking step, 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, then bake as directed, adding about 5-7 minutes to the cooking time since they'll be starting cold.

Clever Substitutions

This recipe welcomes customization based on what you have available. Turkey, pork, or even tofu can replace the chicken. Brown rice, quinoa, or cauliflower rice work beautifully for different dietary needs. For the sauce, if you don't have teriyaki, try a combination of soy sauce with a bit of honey or brown sugar, plus a dash of garlic. The recipe is incredibly forgiving and adaptable.

Serving Suggestions

These colorful stuffed peppers stand beautifully on their own as a complete meal, but they pair wonderfully with a simple green salad dressed with rice vinegar and sesame oil. For a more substantial spread, serve alongside some steamed edamame or miso soup. If serving for a party, consider making them in mini sweet peppers for perfect two-bite appetizers that will disappear quickly.

Recipe FAQs

→ Can I make these stuffed peppers ahead of time?

Yes! You can prepare the filling and stuff the peppers up to 24 hours ahead. Store them covered in the refrigerator, then add an extra 5-10 minutes to the baking time when cooking from cold.

→ What's the best type of bell pepper to use?

Any color bell pepper works well, though red, yellow, and orange peppers tend to be sweeter than green ones. Choose peppers with flat bottoms so they stand upright during baking.

→ Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple works wonderfully. You'll need about 1 cup of fresh pineapple cut into small tidbits. The fresh version may add a brighter flavor to the dish.

→ What can I use instead of chicken for a vegetarian version?

For a vegetarian option, substitute the chicken with firm tofu, tempeh, or a cup of black beans. You can also add extra vegetables like diced zucchini or mushrooms for more texture and flavor.

→ What side dishes pair well with these stuffed peppers?

These stuffed peppers are a complete meal on their own, but they pair nicely with a simple green salad, steamed vegetables, or a light miso soup. For a heartier meal, serve with additional rice on the side.

→ Can I freeze these stuffed peppers?

Yes! Freeze them either before or after baking. If freezing before baking, skip the pre-baking step for the peppers. Thaw overnight in the refrigerator before baking, adding 10-15 minutes to the cooking time.