Busy moms know that weeknight meals need to be quick, satisfying, and kid-approved. This Teriyaki Pineapple Chicken and Rice Stuffed Peppers recipe delivers on all fronts. Imagine vibrant bell peppers bursting with a sweet and savory chicken and rice mix, making dinner not only a breeze but also a hit with the entire family.
Table of Contents
Why You Will Love This Recipe
This recipe is a lifesaver for families. First, it’s incredibly easy to prepare, allowing you to whip up a delicious meal in about 30 minutes of active cooking time. By using common ingredients, you minimize the fuss of extensive grocery shopping. Plus, the sweet and savory flavors of teriyaki and pineapple make it a delightful dish that kids love. You get comfort food that’s healthy, colorful, and packed with protein, all in a neat little pepper!
How to Make Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Ingredients
- 2 large boneless, skinless chicken breasts (shredded)
- 1 cup cooked rice (white or brown)
- 1/2 cup diced pineapple (fresh or canned, drained)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Directions
- Preheat oven to 375°F (190°C). Cut tops off peppers and remove seeds. Optionally blanch for 5–6 minutes. Place in a baking dish.
- Heat olive oil in a skillet. Sauté garlic for 1–2 minutes, then add shredded chicken, teriyaki sauce, pineapple, ginger, red pepper flakes, salt, and pepper. Cook for 5–6 minutes. Stir in rice and combine well.
- Fill each pepper with the chicken and rice mixture, pressing down gently. Drizzle tops with olive oil.
- Cover with foil and bake for 25–30 minutes. For crispier tops, uncover for the last 5 minutes.
- If using, sprinkle cheese on top during the final 5 minutes of baking and let melt.
- Cool slightly before serving. Garnish with extra pineapple or green onions if desired.
Teriyaki Pineapple Chicken and Rice Stuffed Peppers
A quick and satisfying weeknight meal featuring bell peppers filled with a savory chicken and rice mix, infused with teriyaki and pineapple flavors.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 large boneless, skinless chicken breasts (shredded)
- 1 cup cooked rice (white or brown)
- 1/2 cup diced pineapple (fresh or canned, drained)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Instructions
- Preheat oven to 375°F (190°C). Cut tops off peppers and remove seeds. Optionally blanch for 5–6 minutes. Place in a baking dish.
- Heat olive oil in a skillet. Sauté garlic for 1–2 minutes, then add shredded chicken, teriyaki sauce, pineapple, ginger, red pepper flakes, salt, and pepper. Cook for 5–6 minutes. Stir in rice and combine well.
- Fill each pepper with the chicken and rice mixture, pressing down gently. Drizzle tops with olive oil.
- Cover with foil and bake for 25–30 minutes. For crispier tops, uncover for the last 5 minutes.
- If using, sprinkle cheese on top during the final 5 minutes of baking and let melt.
- Cool slightly before serving. Garnish with extra pineapple or green onions if desired.
Notes
These stuffed peppers can be customized with different proteins or sauces. Leftover peppers can be stored in the fridge for up to 3 days or frozen before baking for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 7g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
How to Serve
Serve these stuffed peppers warm, and consider a fresh side salad or steamed veggies to round out the meal. They can also make a fun, hands-on dinner where each family member can customize their peppers with different toppings, like more pineapple or a drizzle of teriyaki sauce.
How to Store
Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them before baking. Just wrap them well, and they’ll stay good for about 2 months. To reheat, simply bake in the oven at 350°F (175°C) until heated through, or microwave for a quick meal.
Tips and Variations
Feel free to play around with this recipe! You can swap the chicken for other proteins like ground beef or tofu. If you have quinoa or cauliflower rice, use them instead of regular rice. Add more vegetables to the stuffing mix to boost nutrition and flavor, such as diced carrots or peas. You could even try different sauces, like sweet chili or honey garlic, for a varied taste.
FAQs
Can I use other kinds of peppers?
Yes, you can use any bell pepper or even different types of peppers like poblano, depending on your family’s taste.
Are these stuffed peppers spicy?
They can be spicy if you add the red pepper flakes, but you can easily omit them for a milder flavor that’s perfect for kids.
How do I know when the peppers are done?
The peppers should be tender, and the filling should be heated through, typically after 25-30 minutes in the oven. You can also use a meat thermometer to ensure the chicken reaches 165°F (75°C).
Conclusion
This Teriyaki Pineapple Chicken and Rice Stuffed Peppers recipe is a delightful way to bring the family together for a meal that’s both quick and delicious. Try it out this week and save it for those busy nights when you need an easy, tasty solution. Your family will thank you!
