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Teriyaki Pineapple Chicken And Rice Stuffed Peppers

Teriyaki Pineapple Chicken And Rice Stuffed Peppers

Bell pepper halves stuffed with teriyaki-glazed chicken, jasmine rice, and juicy pineapple chunks, then baked until tender and caramelized. Topped with sesame seeds and scallions for a sweet, savory dinner that comes together easily.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Asian Inspired
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers, red, yellow, or orange
  • 2 cups cooked white or jasmine rice day-old preferred
  • 2 cups cooked chicken, diced or shredded
  • 1 cup fresh or canned pineapple chunks drained if canned
  • 1/3 cup teriyaki sauce thick variety preferred
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder
  • 3 whole scallions, thinly sliced, divided
  • 1 tbsp sesame seeds for topping
  • 1 tbsp olive oil for brushing peppers
  • 1 to taste salt and black pepper
  • 1/2 cup shredded mozzarella or mild cheddar optional
  • 2 tbsp extra teriyaki sauce optional, for drizzling before serving

Equipment

  • Large Baking Dish
  • Large mixing bowl
  • Aluminum Foil
  • Cutting Board
  • Sharp Knife

Method
 

  1. Preheat oven to 400 degrees F. Lightly grease a large baking dish.
  2. Prep peppers: halve lengthwise, remove seeds and membranes. Brush inside and outside with olive oil. Season inside with salt and pepper. Place cut-side up in the baking dish.
  3. Make filling: in a large bowl, combine rice, chicken, pineapple, teriyaki sauce, soy sauce, sesame oil, garlic powder, ginger powder, and half the scallions. Stir to combine. Taste and adjust seasoning.
  4. Fill peppers: spoon filling generously into each pepper half, mounding slightly above the rim. Press lightly to compact.
  5. Bake covered: cover dish tightly with foil. Bake 20 minutes.
  6. Bake uncovered: remove foil. Add cheese if using. Bake 10 to 12 more minutes until peppers are tender and filling edges are lightly caramelized.
  7. Serve: rest 5 minutes. Drizzle with extra teriyaki sauce, top with remaining scallions and sesame seeds.

Notes

  • Use day-old rice for best filling texture.
  • Drain canned pineapple thoroughly to avoid a wet filling.
  • Cover with foil for the first bake to steam the peppers through evenly.
  • Assemble up to 24 hours ahead and refrigerate unbaked.
  • Freeze baked leftovers for up to 2 months.