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To truly appreciate the dish, it’s essential to understand the key ingredients that contribute to its deliciousness and nutritional value.

Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Looking for a delicious twist on your usual dinner? Try these Teriyaki Pineapple Chicken & Rice Stuffed Peppers! Packed with juicy chicken, sweet pineapple, and aromatic jasmine rice, all enveloped in tender bell peppers, this dish is bursting with flavor. It's easy to make and comes together in just under an hour. Perfect for a family meal, these colorful peppers are not only tasty but also make for a stunning presentation. Enjoy them for a satisfying and healthy dinner!
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Ingredients
  

4 large bell peppers (any color)

1 pound boneless, skinless chicken thighs, diced

1 cup cooked jasmine rice

1 cup fresh pineapple, diced

1/2 cup teriyaki sauce

1 tablespoon olive oil

1 teaspoon garlic, minced

1 teaspoon ginger, minced

1/4 cup green onions, sliced (for garnish)

1/4 cup shredded mozzarella cheese (optional)

Salt and pepper to taste

Sesame seeds (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.

      Cook the Chicken: In a large skillet over medium heat, add olive oil. Once heated, add the minced garlic and ginger; sauté for about 1 minute until fragrant. Add the diced chicken thighs, season with salt and pepper, and cook until browned and cooked through (about 5-7 minutes).

        Mix the Filling: Add the diced pineapple and teriyaki sauce to the skillet with the chicken. Stir together and let cook for another 2-3 minutes until the pineapple is slightly caramelized. Remove from heat and then fold in the cooked jasmine rice.

          Stuff the Peppers: Carefully spoon the chicken, pineapple, and rice mixture into each of the prepared bell peppers, packing them slightly to fit.

            Bake: If using cheese, sprinkle it on top of the stuffed peppers. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is melted and bubbly.

              Garnish and Serve: Once out of the oven, let the stuffed peppers sit for about 5 minutes. Garnish with sliced green onions and a sprinkle of sesame seeds before serving.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4