Teriyaki Pineapple Chicken Peppers (Printable Version)
Bell peppers stuffed with teriyaki-glazed chicken, pineapple and rice, topped with melted cheese for a perfect dinner option.
# Ingredients:
→ Main Ingredients
01 -
4 large bell peppers, halved and seeds removed
02 -
1 tablespoon olive oil
03 -
1 pound cooked chicken breast, shredded or diced
04 -
2 cups cooked rice
05 -
1 cup canned pineapple tidbits, drained
06 -
1/2 cup teriyaki sauce
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon onion powder
09 -
1/4 teaspoon black pepper
10 -
1 cup shredded mozzarella cheese or cheese blend
→ Garnish
11 -
2 green onions, sliced
12 -
Sesame seeds
# Steps:
01 -
Preheat oven to 375°F (190°C). Place halved bell peppers cut side up in a baking dish. Drizzle with olive oil and bake for about 10 minutes to soften slightly.
02 -
In a large bowl, combine the cooked chicken, cooked rice, pineapple tidbits, teriyaki sauce, garlic powder, onion powder, and black pepper. Mix until everything is evenly coated.
03 -
Remove the peppers from the oven and fill each half with the prepared chicken and rice mixture, pressing down gently to ensure they're well packed.
04 -
Sprinkle the tops with shredded cheese.
05 -
Return the stuffed peppers to the oven and bake for another 15–20 minutes or until the cheese is melted and bubbly and the peppers are tender.
06 -
Remove from the oven and let cool slightly. Garnish with sliced green onions and sesame seeds before serving warm.
# Notes:
01 -
For best results, choose peppers with flat bottoms so they sit upright in the baking dish.
02 -
Leftover rotisserie chicken works perfectly for this recipe.