Introduction
Bursting with sweet pineapple, tender chicken, and a punch of umami from teriyaki sauce, these stuffed peppers are a colorful, family-approved dinner. They’re a balanced mix of protein, veggies, and rice, all baked inside juicy bell peppers for a fun twist on a traditional casserole. Whether you’re feeding picky eaters or looking for something meal-prep friendly, this dish delivers big flavor in every bite.
Ingredients (Serves 4–6)
- 4 large bell peppers (any color), halved and deseeded
- 1 lb ground chicken
- 1 cup cooked rice (white, brown, or jasmine)
- 1 cup diced pineapple (fresh or canned, drained)
- ½ cup teriyaki sauce
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup shredded mozzarella cheese
- For garnish: chopped green onions, sesame seeds
Tips for Success
- Pepper Prep: Cut peppers in half lengthwise for easier stuffing and even baking.
- Meat Swap: Ground turkey or tofu works great as alternatives.
- Sauce Control: Use low-sodium teriyaki to manage salt content.
- Make It Ahead: Prepare the filling a day early and stuff the peppers just before baking.
- Cheese Tip: Add cheese in the last 10 minutes to keep it melty, not overbrowned.
- Extra Veggies: Stir in shredded carrots or diced zucchini for more nutrients.
Step-by-Step Instructions
- Preheat oven to 375°F (190°C).
- Heat a large skillet over medium heat. Cook ground chicken until no longer pink (about 5–7 mins).
- Add garlic, ginger, salt, and pepper. Cook 1 minute.
- Stir in cooked rice, diced pineapple, and teriyaki sauce. Let it simmer 2–3 mins.
- Place pepper halves in a greased baking dish, cut side up.
- Spoon the filling into each pepper, pressing down lightly.
- Cover with foil and bake for 30 minutes.
- Remove foil, top with mozzarella, and bake uncovered for another 10 minutes.
- Garnish with green onions and sesame seeds. Serve warm.
Nutritional Information (Per Stuffed Half Pepper)
- Calories: 280
- Protein: 20g
- Total Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 27g
- Sugars: 8g
- Fiber: 2g
- Sodium: 540mg
- Potassium: 460mg
Note: Nutrition may vary based on rice and sauce brand.
Healthy Hacks
- Use Brown Rice: For added fiber and nutrients
- Boost Protein: Add ½ cup black beans to the filling
- Dairy-Free: Skip the cheese or use a plant-based version
- Less Sugar: Use unsweetened pineapple and homemade teriyaki
- Gluten-Free: Ensure teriyaki sauce is certified GF
These stuffed peppers are a great example of how nutritious eating doesn’t have to be boring. Every bite hits sweet, savory, and slightly spicy notes—perfect for busy weeknights or impressing guests with minimal effort.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for 3–4 days
- Freeze individually wrapped halves for up to 2 months
- Reheat in the oven at 350°F for 15–20 minutes or microwave 2–3 minutes per pepper
- Add a splash of water or extra teriyaki before reheating to keep it moist
From the vibrant peppers to the juicy pineapple and flavorful teriyaki chicken, this dish is a one-pan wonder full of taste and color. Perfectly portioned, easy to prep, and customizable for your diet—Teriyaki Pineapple Chicken & Rice Stuffed Peppers will quickly become a weeknight staple.