These Teriyaki Pineapple Chicken Stuffed Peppers are a colorful and tasty dish! With sweet pineapple and juicy chicken wrapped in bell peppers, they make every bite a delight.
Honestly, who wouldn’t love a meal that comes in its own little bowl? I enjoy these for dinner or a fun lunch tip. Plus, they’re as easy to make as they are to eat!
Key Ingredients & Substitutions
Bell Peppers: Red, yellow, or orange peppers are great for sweetness and color. If you’re looking for a lower-carb option, try zucchini or eggplant instead, cut to create a hollow space.
Chicken: Shredded or diced cooked chicken breast works best. For a shortcut, you can use store-bought rotisserie chicken. If you’re vegetarian, try using chickpeas or tofu instead!
Pineapple: Fresh pineapple adds great flavor, but canned pineapple chunks work well too. Choose unsweetened to control added sugar. Alternatively, mango can give a different fruity twist.
Teriyaki Sauce: Store-bought sauce is convenient, but homemade versions can be healthier. You can also use soy sauce mixed with a bit of honey or maple syrup for a different flavor.
How Do I Prepare the Peppers for Stuffing?
Preparing your bell peppers correctly will set the stage for great stuffed peppers! Here’s how to do it:
- Cut off the tops of the peppers carefully. Make sure there’s enough space to stuff them.
- Remove the seeds and membranes fully to ensure your filling mixes well.
- Brushing the insides with olive oil not only helps in roasting but adds a slight flavor.
- Placing them in a baking dish keeps them upright during cooking, which is super handy!
Taking this extra time will guarantee deliciously tender and flavorful peppers for your dish!
Teriyaki Pineapple Chicken Stuffed Peppers
Ingredients You’ll Need:
For the Stuffed Peppers:
- 4 large bell peppers (red, yellow, or orange), tops cut off and seeds removed
- 2 cups cooked chicken breast, shredded or diced
- 1 cup cooked white or brown rice
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 cup teriyaki sauce
- 1/4 cup diced green onions
- 1/2 cup shredded mozzarella or Monterey Jack cheese
For Cooking:
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Optional Garnishes:
- Sesame seeds
- Chopped fresh cilantro or parsley
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prep and 35 minutes to cook. In total, you’ll need about 50 minutes before you can dig in!
Step-by-Step Instructions:
1. Preheat the Oven:
Get things started by preheating your oven to 375°F (190°C). This will ensure it’s nice and hot when you’re ready to bake your stuffed peppers!
2. Prepare the Bell Peppers:
Next, take your bell peppers and cut off the tops. Carefully remove all the seeds and membranes inside—this makes room for the delicious filling! After that, brush the outside and inside of each pepper with olive oil. This gives them extra flavor while they bake!
3. Make the Filling:
In a large mixing bowl, combine the shredded chicken, cooked rice, pineapple chunks, diced green onions, and garlic powder. Pour in the teriyaki sauce and mix everything together well so that all the ingredients are coated. Don’t forget to season with salt and pepper to taste!
4. Stuff the Peppers:
Now comes the fun part! Take the mixture from your bowl and spoon it into each of the prepared bell peppers. Make sure they’re well stuffed and overflowing with all that yummy filling!
5. Top with Cheese:
Sprinkle the shredded cheese evenly over the tops of your stuffed peppers. This will create a tasty, gooey layer as it melts.
6. Bake the Peppers:
Cover your baking dish with foil and place it in the oven. Bake for about 25 minutes. After 25 minutes, remove the foil and bake for another 10 minutes until the peppers are tender and the cheese is melted and bubbly.
7. Cool and Garnish:
Once done, take the stuffed peppers out of the oven and let them cool for a few minutes. If you like, sprinkle sesame seeds and fresh herbs over the top for a lovely finishing touch.
8. Serve and Enjoy:
Your Teriyaki Pineapple Chicken Stuffed Peppers are now ready to be enjoyed! Serve them warm and relish in the wonderful flavors. Bon appétit!
FAQ for Teriyaki Pineapple Chicken Stuffed Peppers
Can I Use Other Types of Meat?
Absolutely! While the recipe calls for chicken, you can substitute it with ground turkey, beef, or even shrimp. For a vegetarian option, use tofu or chickpeas instead!
Can I Make These Stuffed Peppers Ahead of Time?
Yes! You can prepare the filling and stuff the peppers a day in advance. Just cover them tightly in the fridge. When ready to cook, you might need to add a few extra minutes to the baking time.
How Should I Store Leftovers?
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave or bake in the oven until heated through.
Can I Freeze These Stuffed Peppers?
Yes! You can freeze the stuffed peppers before baking. Wrap each pepper tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to eat, thaw in the fridge overnight and then bake as directed!
