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Teriyaki Pineapple Chicken & Rice Stuffed Peppers
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### Star Ingredients
* **Bell peppers:** Red, yellow, or orange varieties are best for their sweetness and color.
* **Chicken:** Diced or shredded, cooked chicken breast or thigh meat works well.
* **Rice:** White, brown, or even cauliflower rice for a low-carb version.
* **Pineapple:** Fresh or canned chunks add sweetness and tropical flair.
* **Teriyaki sauce:** The savory-sweet glaze that ties the whole dish together.
* **Optional add-ins:** Diced onions, shredded carrots, green onions, or sesame seeds for extra texture and flavor.
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### How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers
1. **Preheat oven** to 375°F (190°C).
2. **Prepare the peppers:** Cut in half lengthwise and remove seeds and membranes.
3. **Mix the filling:** In a bowl, combine cooked chicken, cooked rice, pineapple chunks, teriyaki sauce, and any optional veggies.
4. **Stuff the peppers:** Spoon the mixture generously into each pepper half.
5. **Bake:** Place peppers in a baking dish with a little water at the bottom. Cover with foil and bake for 30 minutes. Uncover and bake another 10–15 minutes until the peppers are tender and the tops slightly caramelized.
6. **Garnish:** Sprinkle with green onions or sesame seeds before serving.
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### Make It Your Own
* **Make it vegetarian:** Swap chicken for chickpeas or tofu.
* **Add heat:** Include a bit of sriracha or red pepper flakes in the mix.
* **Use quinoa instead of rice** for a protein-packed variation.
* **Top with cheese** for an extra melty twist.
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## Final Thoughts
**Teriyaki Pineapple Chicken & Rice Stuffed Peppers** are everything a great meal should be: easy, flavorful, and fun to eat. They’re perfect for families, meal preppers, or anyone craving something a little different with comforting, tropical vibes. Once you try them, these sweet-savory stuffed peppers just might become a regular in your dinner rotation.
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