Name: Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 4 pieces bell peppers (Any color of your choice.); 2 cups cooked chicken, shredded; 1 cup cooked rice (Use white or brown rice.); 1 cup pineapple chunks (Fresh or canned.); 1/2 cup teriyaki sauce (Adjust based on taste.); 1/2 cup shredded cheese (Cheddar, mozzarella, or pepper jack work well.); 1 tablespoon sesame seeds (For garnish.); to taste none salt and pepper

Experience a delightful blend of flavors with Teriyaki Pineapple Chicken and Rice Stuffed Peppers. This dish transforms simple bell peppers into colorful, nutritious vessels filled with tender chicken, sweet pineapple, and rich teriyaki sauce.

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Why Make This Recipe

This recipe offers a unique twist on traditional stuffed peppers by incorporating tropical flavors. The combination of chicken, pineapple, and teriyaki sauce creates a tasty and satisfying meal. Plus, it’s an excellent way to sneak in some veggies. You can easily adjust the ingredients based on your preferences too!

How to Make Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Ingredients:

4 bell peppers
2 cups cooked chicken, shredded
1 cup cooked rice
1 cup pineapple chunks
1/2 cup teriyaki sauce
1/2 cup shredded cheese
1 tablespoon sesame seeds
Green onions for garnish
Salt and pepper to taste

Step by Step:

Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds.
In a bowl, mix the shredded chicken, cooked rice, pineapple chunks, teriyaki sauce, salt, and pepper.
Stuff the mixture into each bell pepper.
Place the stuffed peppers in a baking dish and cover with aluminum foil.
Bake for 25 minutes.
Remove the foil, sprinkle cheese over the top, and bake uncovered for an additional 10 minutes until cheese is melted.
Garnish with sesame seeds and green onions before serving.

How to Serve Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Serve these colorful stuffed peppers on a plate or in a shallow bowl. They taste great alone or with a simple side salad. Drizzle any remaining teriyaki sauce over the top for an extra punch of flavor. You can pair it with a protein-packed side, like this high-protein chicken salad, for a well-rounded meal.

How to Store Teriyaki Pineapple Chicken and Rice Stuffed Peppers

If you have leftovers, keep them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 15 minutes or until heated through. You can also use the microwave for faster reheating, but the oven will help keep the peppers’ texture.

Tips to Make Teriyaki Pineapple Chicken and Rice Stuffed Peppers

Use fresh or canned pineapple chunks based on what’s available.
For a spicier kick, add some red pepper flakes to the filling.
Feel free to replace chicken with shrimp or tofu for different flavors.
Experiment with different types of cheese, such as mozzarella or pepper jack, for added variety.

Variations

Swap out bell peppers for other vegetables like zucchini or hollowed-out eggplants. This change gives each bite a new taste while still keeping the recipe healthy and delicious. You can also create a whole-grain version using quinoa instead of rice.

FAQs

1. Can I use other kinds of sauce instead of teriyaki?
Yes! You can use soy sauce or hoisin sauce for different flavor profiles.

2. How can I make this dish vegetarian?
Replace the chicken with chickpeas or mushrooms and use a plant-based cheese.

3. Are there any sides that pair well with stuffed peppers?
Yes, consider serving with a simple cucumber salad or steamed broccoli to balance the meal.

By following these simple steps, you can create a flavorful and colorful dinner that’s sure to impress! For more delicious chicken recipes, check out this crispy garlic chicken fried rice.