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Teriyaki Pineapple Chicken Stuffed Peppers

Teriyaki Pineapple Chicken Stuffed Peppers for a Tropical Twist

Enjoy Teriyaki Pineapple Chicken Stuffed Peppers, a tropical twist on dinner with colorful peppers filled with chicken, pineapple, and savory teriyaki sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 3 pieces Bell Peppers Red, yellow, or green, tops cut off and seeds removed.
For the Filling
  • 1 pound Diced Chicken Breast Can substitute with ground turkey or tofu.
  • 1 cup Pineapple Chunks Fresh or canned, drained well.
  • 1 cup Jasmine Rice Can substitute with brown rice or quinoa.
  • 1/2 cup Teriyaki Sauce Opt for low-sodium versions.
  • 2 cloves Minced Garlic Fresh or granulated.
  • 1 medium Diced Onion Shallots can be used as a substitute.
  • 1 tablespoon Grated Ginger Ground ginger can be a substitute.
  • 1 teaspoon Salt Use kosher salt for better control over salinity.
  • 1 teaspoon Black Pepper
For the Topping
  • 1 cup Shredded Cheese (Mozzarella or Monterey Jack) Cheddar or pepper jack are good substitutes.
  • 2 stalks Sliced Scallions For garnish.

Equipment

  • Oven
  • Skillet
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and remove the seeds and membranes. Brush with olive oil and place in a baking dish.
  3. In a skillet, heat olive oil and sauté the diced chicken breast until browned and cooked through, about 5 to 7 minutes.
  4. Add diced onion, minced garlic, and grated ginger to the skillet, sautéing for 3 to 4 minutes until fragrant.
  5. Stir in pineapple chunks, cooked jasmine rice, teriyaki sauce, salt, and black pepper. Cook for another 2 minutes.
  6. Fold the sautéed chicken into the mixture and simmer for 2 to 3 minutes.
  7. Stuff each prepared bell pepper with the chicken and rice mixture.
  8. Top each stuffed pepper with shredded cheese.
  9. Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10 minutes until cheese is bubbly.
  10. Garnish with sliced scallions and serve.

Nutrition

Serving: 1pepperCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 7gCholesterol: 85mgSodium: 800mgPotassium: 650mgFiber: 3gSugar: 5gVitamin A: 20IUVitamin C: 150mgCalcium: 15mgIron: 10mg

Notes

Use fresh ingredients for the best flavor, and customize the recipe with spices or alternate proteins as desired.

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