Teriyaki Pineapple Chicken & Rice Stuffed Peppers Bliss

This Teriyaki Pineapple Chicken & Rice Stuffed Peppers features juicy peppers filled with flavorful chicken, pineapple, and rice, topped with savory teriyaki sauce.

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Prep Time 15

Cook Time 40

Resting Time 5

Total Time 1

Servings: 4 peppers

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

2 cups cooked chicken substitute with ground turkey, beef, shrimp, or tofu for vegetarian
1/2 cup teriyaki sauce adds sweetness and umami flavor
1 cup pineapple chunks fresh or canned in juice
2 cups cooked rice white, brown, or cauliflower rice

For the Peppers

4 bell peppers red, yellow, or green for variety

Optional Topping

1 cup shredded cheese mozzarella or cheddar for creaminess

Equipment

Baking Dish
large skillet
Oven

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and gather your ingredients.
Cut the tops off the bell peppers and remove the seeds, then place them upright in a baking dish.
In a skillet, combine cooked chicken, teriyaki sauce, pineapple chunks, and rice, heating for 5-7 minutes.
Spoon the mixture into each pepper and sprinkle cheese on top if desired.
Add water to the baking dish, cover with foil, and bake for 25-30 minutes until peppers are tender.
Remove the foil and bake for an additional 10 minutes for a golden finish.
Let cool for a few minutes before serving warm, garnished with fresh herbs if desired.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 20IUVitamin C: 150mgCalcium: 15mgIron: 10mg

Notes

These stuffed peppers can be customized with various proteins and vegetables. Perfect for meal prep and can be stored in the fridge for up to 3-4 days.

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