Description
A delicious and colorful dish featuring bell peppers stuffed with a savory mixture of chicken, rice, and pineapple, topped with melted cheese.
Ingredients
Scale
- 4 large bell peppers, halved and seeds removed
- 1 tablespoon olive oil
- 1 pound cooked chicken breast, shredded or diced
- 2 cups cooked rice
- 1 cup canned pineapple tidbits, drained
- 1/2 cup teriyaki sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese or a cheese blend
- 2 green onions, sliced (optional, for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Preheat your 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.
- 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.
- Remove the peppers from the oven and stuff each half with the prepared chicken and rice mixture, pressing down gently to fill them well.
- Sprinkle the tops with shredded cheese.
- 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.
- Remove from the oven and let cool slightly. Garnish with sliced green onions and sesame seeds if desired. Serve warm.
Notes
- Feel free to customize the stuffing with your favorite vegetables or proteins.
- For a spicier kick, add some chopped jalapeños to the filling.
- These stuffed peppers can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Teriyaki Pineapple Chicken Rice Stuffed Peppers, stuffed peppers, chicken recipe, teriyaki chicken, pineapple chicken