Description
Teriyaki Pineapple Chicken And Rice Stuffed Peppers combine smoky roasted bell peppers filled with tender chicken, sweet pineapple, and fluffy rice in a savory-sweet teriyaki sauce. This colorful, nutritious meal is easy to prepare, bake, and serve, making it ideal for family dinners and meal prep.
Ingredients
Scale
Main Ingredients
- 4 vibrant bell peppers (red, yellow, or orange)
- 2 chicken breasts, diced
- 1 1/2 cups cooked rice
- 1 cup pineapple chunks (fresh or canned)
- 1/3 cup teriyaki sauce (natural)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tbsp olive oil
- 1/2 tsp natural gelling agent
- 2 green onions, sliced (for garnish)
Instructions
- Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes to create hollow boats for stuffing. Lightly roast the peppers in the oven for about 10 minutes to soften them slightly, while maintaining their shape.
- Cook the Chicken and Aromatics: Heat olive oil in a skillet over medium heat. Add chopped onions and garlic and sauté until fragrant and translucent. Add diced chicken breasts and cook until lightly browned and fully cooked through. Stir in vegetarian Worcestershire sauce (natural) to enrich the flavor.
- Mix the Filling: In a bowl, combine cooked rice, pineapple chunks, the cooked chicken mixture, teriyaki sauce (natural), and natural gelling agent. Mix well until the filling is evenly combined and slightly sticky so it holds well when stuffed.
- Stuff the Peppers: Generously fill each roasted bell pepper with the chicken and rice mixture, pressing lightly to pack the filling for maximum flavor in every bite.
- Bake Until Perfect: Place the stuffed peppers upright in a baking dish and bake for 20-25 minutes until the peppers are tender and the filling is heated through. Garnish with freshly sliced green onions just before serving.
Notes
- Choose firm, fresh bell peppers for the best texture and sweetness.
- Use precooked and cooled rice to prevent mushy filling.
- Avoid overstuffing peppers to prevent bursting during baking.
- Add a splash of vegetable broth or water to the filling if a moister texture is desired.
- Allow stuffed peppers to rest for 5 minutes after baking to let flavors meld perfectly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 10g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Teriyaki, Pineapple, Chicken, Stuffed Peppers, Gluten Free, One Pan, Easy Dinner, Weeknight Meal
