Why Make This Recipe
Teriyaki Pineapple Chicken & Rice Stuffed Peppers Bliss is a delightful and vibrant dish that brings together the sweet flavors of teriyaki sauce and pineapple with the heartiness of chicken and rice. It’s not only delicious but also colorful, making it a feast for the eyes. This recipe is a fantastic way to enjoy a balanced meal since it includes protein, veggies, and carbs all in one bite. Plus, it’s great for meal prep and can easily be customized to suit your taste!
How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers Bliss
Ingredients:
- 4 pieces Bell Peppers (Feel free to swap for poblano or zucchini)
- 2 cups Cooked Chicken (Can substitute with ground turkey, beef, shrimp, or tofu)
- 1/2 cup Teriyaki Sauce (Try making your own for a fresh twist)
- 1 cup Pineapple Chunks (Fresh or canned)
- 1 cup Cooked Rice (Substitute with quinoa or cauliflower rice for a lower-carb option)
- 1 cup Cheese (Optional, choose a melting cheese or omit for dairy-free)
- 1/4 cup Fresh Cilantro/Parsley (For garnish)
Directions:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a large mixing bowl, combine the cooked chicken, teriyaki sauce, pineapple chunks, cooked rice, and cheese if using. Mix until well blended.
- Stuff each bell pepper with the chicken and rice mixture, packing it in gently.
- Place the stuffed peppers in a baking dish. Add a little water to the dish to help them steam and cook evenly.
- Cover the dish with aluminum foil and bake for about 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are golden.
- Remove from the oven, garnish with fresh cilantro or parsley, and serve hot.
How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers Bliss
These stuffed peppers can be served as a main dish or a fun side. They pair well with a fresh salad or steamed veggies. You can also serve them with extra teriyaki sauce on the side for those who enjoy a little more flavor.
How to Store Teriyaki Pineapple Chicken & Rice Stuffed Peppers Bliss
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. You can also freeze the stuffed peppers before baking. Just make sure to wrap them tightly to prevent freezer burn. When ready to eat, thaw them overnight in the fridge, then bake as directed.
Tips to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers Bliss
- For extra flavor, grill the bell peppers for a few minutes before stuffing them.
- If you want to add more veggies, consider mixing in corn, carrots, or bell pepper tops into the stuffing.
- Experiment with different cheeses for varied flavors—pepper jack for heat or mozzarella for creaminess.
Variation
You can easily switch out the chicken for shrimp or tofu to cater to your dietary preferences. For a spicier version, add some chopped jalapeños or a sprinkle of red pepper flakes.
FAQs
Can I use frozen chicken for this recipe?
Yes, but make sure it is fully cooked before adding it to the mixture. It’s best to use thawed and shredded chicken for even cooking.
What can I do if I don’t have teriyaki sauce?
You can create a simple marinade with soy sauce, sugar, garlic, and ginger to mimic teriyaki sauce.
Can I make this recipe ahead of time?
Absolutely! You can prepare the stuffing in advance and stuff the peppers when you’re ready to cook. They will stay good in the fridge for a day or two before baking.
Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Ingredients
Main Ingredients
- 4 pieces Bell Peppers Feel free to swap for poblano or zucchini
- 2 cups Cooked Chicken Can substitute with ground turkey, beef, shrimp, or tofu
- 1/2 cup Teriyaki Sauce Try making your own for a fresh twist
- 1 cup Pineapple Chunks Fresh or canned
- 1 cup Cooked Rice Substitute with quinoa or cauliflower rice for a lower-carb option
- 1 cup Cheese Optional, choose a melting cheese or omit for dairy-free
- 1/4 cup Fresh Cilantro/Parsley For garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a large mixing bowl, combine the cooked chicken, teriyaki sauce, pineapple chunks, cooked rice, and cheese if using. Mix until well blended.
- Stuff each bell pepper with the chicken and rice mixture, packing it in gently.
Cooking
- Place the stuffed peppers in a baking dish. Add a little water to the dish to help them steam and cook evenly.
- Cover the dish with aluminum foil and bake for about 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are golden.
Serving
- Remove from the oven, garnish with fresh cilantro or parsley, and serve hot.